Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine dry ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in persimmon pulp. Spoon into a greased, shallow 2-quart baking dish. Bake at 325° for 40 minutes or until set.
Combine whipping cream and brandy; beat until stiff peaks form. Serve over warm pudding.
I had a bunch of ripe persimmons that I needed to get rid of and not a lot of baking ingredients to do so. This recipe was perfect for the job AND amazingly yummy. I even left out the pinch of baking soda since I didn't have any and it still turned out perfect. Also goes well with vanilla ice cream!
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