INGREDIENTS:
2 cups persimmon pulp from very ripe Haschiya persimmon
1.5 cup buttermilk ( or yogurt + milk mix )
2 eggs
1/4 stick butter melted
1/4 cup cream optional
1 tsp vanilla extract
1/2 cup finely chopped walnuts & raisins – optional
1.5 cup all purpose flour
1/2-3/4 cup brown sugar
A pinch of salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon pd
DIRECTIONS:
Mix wet and dry ingredients separately and then combine them, combine buttermilk slowly until batter has a thick consistency. Pour into 9×13 pan, bake at 325F for 45 mins or until a knife inserted comes out clean.
Serve by itself or with whipped cream or vanilla ice cream.
CREDITS/NOTES:
This is good way to use the overripe persimmons and the recipe has been tweaked many times to get this final recipe that has a nice pudding like consistency. Almond flour can also be used, but gives a different consistency.