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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Contributed by: “Joy of Cooking� by Irma S. Rombauer, Marion R
  • 4 to 6 large persimmons
  • 4 large eggs
  • 2 1/2 cups buttermilk
  • 4 TBS (1/2 stick) unsalted butter
  • 1 1/2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
Preheat oven to 400 degrees. Butter a shallow 3-quart baking dish. Cut persimmons lengthwise in half. Remove the pits, then scrape the pulp free from the skins with a teaspoon. Puree the pulp in a blender or food processor. If it looks stringy, force it through a sieve with the back of a spoon. Measure 1 1/2 cups persimmon pulp.
In a large bowl, whisk four large eggs until light. Whisk in the persimmon pulp, then whisk in buttermilk and butter. In a separate bowl, whisk together the rest of the ingredients. Add the dry ingredients to the persimmon mixture and whisk until well blended. Pour the batter into the prepared pan. Bake in a water bath* until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Serve the pudding warm or cold with whipped cream, lemon sauce or a foamy sauce.
*A water bath, also called a bain-marie, is a means of managing heat during the cooking of custards by baking a dish of custard in a larger pan of water. The dish of water, which should be scalding, should be large enough that the custard dish does not touch the sides but rather is surrounded by water. The water should come to one-half to two-thirds of the sides of the custard dish.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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