My Favorite Persimmon Pudding

Makes 10 Servings 4 tablespoons (56 grams) melted butter, plus more to coat the dish 5 Fuyu persimmons (about 2 1/4 pounds), trimmed and chopped 2 eggs, beaten 2 cups (400 grams) sugar 1 teaspoon baking soda 1 cup (240 milliliters) buttermilk 1 1/2 cups (190 grams) all-purpose flour 2 1/2 teaspoons (12 grams) baking powder 1 cup (240 milliliters) heavy cream 1/4 teaspoon (1 1/2 grams salt) 1/2 teaspoon (3 milliliters) vanilla extract A dash of cinnamon

Step 1 Heat oven to 325 degrees and butter a 2-quart baking dish. Puree persimmons in a food processor or blender until smooth and then strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push purée through. Measure out 2 cups of pulp (discard remaining pulp). Step 2 Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine. Step 3 In a separate bowl, sift together flour and baking powder. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour. Step 4 Stir in melted butter, salt, vanilla and cinnamon. Transfer batter to prepared dish and bake until pudding is set or for 1 hour to 1 hour and 15 minutes. Pudding should be golden brown on top, not blackened, and somewhat jiggly until cooled.