Persimmon Pudding

We had three Hachiya persimmons that we got for cheap, but it was Thanksgiving and we couldn't really find time or space to eat these things before they got too over-ripe. So when they started spontaneously splitting open, we made something out of them. The recipe was called "Persimmon Pudding" but it would have been accurate to call it "Crustless Persimmon Pie" (to give an idea of the texture). It's really good, but I would actually put this in a pie crust in the future.

Ingredients

• 1c VERY ripe Hachiya persimmon pulp
• 1c sugar
• 1c flour
• 1 tsp baking powder
• 1c milk
• 3 eggs
• 4oz butter, melted
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon

Whisk everything together. Pour into a greased 9x9 baking dish. Bake at 325 for like 45 minutes, until it's mostly set but still has a little jiggle.

Thoughts: This is really delicious. In the past when we've made things with persimmons, the flavor is kind of muted for some reason - like baking it removes the flavor. This didn't have that problem - it still tastes like persimmon. As I said, though, it has all the texture of a pie - it might be better in a pie crust next time. Also, it didn't quite set in the middle for a long time - I suspect that covering with tin foil for the first 30 minutes of baking would help.

Disaster Index: 2/10