Table of Contents
In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine. Pour into baking pan and bake in preheated oven for 55 minutes. The pudding will rise but will fall when removed from oven.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan. Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.
Puree the persimmons. Measure 1 cup of the persimmon puree and put into a large bowl (save any remaining persimmon for another use, such as for topping yogurt or blending into a smoothie). Add the sugar, buttermilk, butter, egg, and vanilla to the persimmon and whisk thoroughly.
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