Reply to What to do with the persimmons from my fruit tree

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[quote=Anonymous]Hi it's the fig poster.  All I could find were pudding recipes.  There's one in Joy of Cooking, which also has a section saying the pulp is good in bread, pudding, and cake batter.  My other preserving book recommends pulping them and freezing it in one cup quantities for recipes.  Here is their pudding recipe:

1 cup frozen persimmon pulp (opposite), thawed 
1 cup sugar 
1 large egg 
2 tablespoons unsalted butter, melted or at room 
temperature 
1/2 cup milk 
1 cup all-purpose flour 
1 teaspoon baking powder 
1 teaspoon ground cinnamon 
Half teaspoon baking soda 
Half cup Yogurt or buttermilk 
Cold milk for serving

Preheat the oven to 350°F. Butter an 8- or 9-inch 
square baking dish. 
In a large bowl, use a wooden spoon to beat the 
persimmon pulp, sugar, and egg until smooth. Beat 
in the butter and milk.

In a medium bowl, sift together the flour, baking 
powder, and cinnamon. In a small bowl, stir the bak- 
ing soda into the yogurt. Add the four mixture to 
the persimmon mixture alternately with the yogurt 
mixture, stirring until just incorporated. Scrape into 
the prepared pan and bake for 45 minutes, or until 
the edges start to pull away from the sides of the 
dish and the top is set and nicely browned; it will 
still be very moist inside. Serve warm, scooped into 
bowls with milk poured over.

[/quote]

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