What a delectable treat for a winter day! This recipe uses Hachiya persimmons, which are best for baking. If you aren’t quite ready to bake, but your persimmons are getting soft, freeze the fruit for use later. If you do this, remember to remove fruit for thawing one day before baking.

4-6 mushed up Hachiya persimmon, skins removed
2.5 cups buttermilk
½ stick butter, melted
1.5 cups sugar (use 1 cup for less sweet/breakfast pudding)
1.5 cups flour
1.5 tsp ea baking powder/baking soda
½ tsp cinnamon/nutmeg/salt

After removing the persimmons from their skins, puree the fruit in a food processor, or simply mash until there are no clumps. Next add buttermilk, melted butter, and sugar to the persimmon mix.

In a separate bowl, mix together flour, baking soda/powder, cinnamon, nutmeg, and salt.

Add dry ingredients to wet ingredients and stir until evenly mixed. Pour into 13×9 pan. Make sure that the mixture has room to rise, and it is suggested to cook in a water bath, or place a cookie sheet below the pan, as this recipe can spill over the edges.

Bake at 400 degrees for 35-45 min. You may need to cook it longer depending on your oven and personal preference. It should be slightly firm on top and browned when ready, although it may still seem loose, it will firm up when cooled.

Enjoy with whipped cream, or with plain yogurt for breakfast.