Makes 1 pudding
2 cups fresh Hachiya persimmon pulp, removed from the skin
1/2 teaspoon baking soda
1/2 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
pinch of salt
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
2 cups milk
1 tablespoon melted butter, plus more for buttering dish
Preheat oven to 350 degrees F. Butter a 9×9 baking dish and set aside
Stir the baking soda and sugar into the persimmon pulp and set aside. This mixture may thicken as it sits… that’s ok!
Sift together flour, baking powder, salt and spices. Add to the persimmon mixture all at once and stir until flour is almost completely incorporated.
Whisk together milk, egg and butter and add to the persimmon and flour mixture. Batter will be very loose. Pour into the baking dish.
Bake for 1 hour covered with foil, or uncovered. If you make the pudding covered, you’ll have a very wet and moist pudding. If you bake the pudding uncovered, you’ll have a drier pudding topped with a bread like crust. I baked my pudding uncovered. Bake the pudding until it is firm but still very moist.
Allow to sit at room temperature for 30 minutes before serving. Best served warm with vanilla ice cream.