This sweet dish uses fresh persimmon pulp, cinnamon and buttermilk to make a fall favorite, persimmon pudding. *Can substitute an additional ¼ cup buttermilk for the wine. Preheat oven to 325 degrees. Sift flour, baking powder, baking soda and salt in a bowl. Combine the persimmon pulp, egg, butter, sugar and cinnamon in a separate bowl.
In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream.
Preheat oven to 325 degrees. Using a wooden spoon, stir baking soda into persimmon pureed and beat well. Add egg and sugar. Beat well. Add flour, baking powder, salt, cinnamon, vanilla and nutmeg.
Persimmon pudding recipes are sacred in Indiana, especially around Thanksgiving, so much so that Mitchell native Ro Pettiner felt obligated to call the New York Times about a recipe the newspaper published in 2014. "These people made a horrible mistake at the New York Times. I thought I'm going to write to them and tell them off," Pettiner said.