persimmon pudding

Remember I said kaki (persimmon) were in season? Well, they still are, but this pudding was from several weeks ago. I've got more of the fruit in my fridge, so maybe I'll make some more...mmmm...

Isn't it a gorgeous color in its au naturale state?
It's yummy as is, or you can make a dark, rich pudding from it, too. I got my recipe from my grandma's church circle ladies' recipe compilation, Cooking in Circles. I never saw a persimmon in Florida in my whole life, but maybe Naomi (Mrs. Wilbur C.) George was a snowbird from up north.

Peekaboo! Do you see the camera and camerawoman's finger?

You'll need:

1 c. persimmon pulp (I just guesstimated on this part, must've used too much, 'cause my pud was pretty sludgy)
1/4 t. cinnamon
2 t. baking soda
1 t. vanilla
1/2 c. milk
1 c. sugar (I used 1/2 c.)
1 T. melted butter
1 1/4 c. flour
1/2 c. nuts
1/2 t. salt

I also added raisins and a bit of molasses for some extra richness, and if you've got a toddler, I promise you they'll love it.

Do this:

Mix in order given. Bake in a greased mold in a pan of water at 350 F (180 C) for 1 hour. (I wrapped my springform pan in foil so nothing would leak in, just in case.)

Serve with whipped cream (I didn't; call me a circle rebel--I tend to be a bit more square).