(recipe of Eva Powell, a former elementary-school librarian in Mitchell, Indiana, who has five times running won the town's Persimmon Pudding Contest, the centerpiece of the annual Mitchell Persimmon Festival, which started in 1947--recipe reprinted in "Saveur")
Yield: 8 - 10 servings
Pulp from enough ripe persimmons to make 2 cups
2 cups sugar
2 eggs, beaten
1 1/2 cups buttermilk
1 teaspoon baking soda
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
A pinch of salt
1/4 cup heavy cream
4 tablespoons butter, melted
Preheat oven to 350°F. Put pulp and sugar into large mixing bowl. Mix well. Beat in eggs. Put buttermilk and baking soda into a small bowl and stir. Add to pulp, and mix well.
Sift together flour, baking powder, cinnamon, salt into a med. bowl. Gradually add to pulp, stirring til well combined. Add heavy cream and mix well.
Grease a 9x13 inch baking dish with some of the butter. Stir the remaining butter into the batter.
Pour batter into dish. Bake til dark brown and toothpick inserted into center comes out clean, about 1 hour. Set aside to cool. Serve with whipped cream if you like.