Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
12
Yield:
1 (9×13-inch) baking dish
Ingredients
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Combine buttermilk and baking soda in a medium bowl.
Combine flour, baking powder, cinnamon, and salt in a separate bowl.
Mix together persimmon pulp and sugar in a large bowl until well combined. Mix in beaten eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter until incorporated. Pour batter into a 9×13-inch baking dish.
Bake in the preheated oven until edges pull away from the sides of the dish and cracks begin to appear in the center, 25 to 30 minutes. Chill in the refrigerator until serving.
Cook's Note:
The pudding will be a light caramel color at first but will darken after cooling.
Nutrition Facts (per serving)
| 311 | Calories |
| 7g | Fat |
| 60g | Carbs |
| 4g | Protein |
