Persimmon Pudding

In Brasil you can eat a whole persimmon and the whole experience is sweet from the skin to the pulp. The persimmons in North Carolina are somewhat sweet inside but if you bite the whole thing with the skin on it will pucker your lips...
We pick them , puree them without the skin, and use it for cooking...
This recipe is a medley from my husband's family recipes. I was given three recipes by my father in law which I added them and divided by 3 and came up with this...

Ingredients:

3 cups of persimmon pulp

1 1/2 cups of all purpose flour sifted

3 eggs

3 cups of sugar

2 teaspoons of pure vanilla

1 1/2 cup of milk

1/3 cup of melted unsalted butter

Preheat oven to 300F.

In the bowl of a electric mixer whisk together eggs and sugar. Add the persimmon,vanilla, milk and butter. Add the sifted flour and mix it well.

Pour in a  9x13 oiled baking dish. Bake for 1 1/2 hour. It should look brownish in color and come off the sides. Remove from oven and let it cool to room temperature. Refrigerate for at least 4 hours and up to 3 days.

before baking

Baked