Persimmons grow abundantly here in San Diego County, and I look forward to them every Fall. This spicy, custard-like pudding is my favorite! 
Serves 4-6.
- 2-3 Hachiya persimmons (enough for 1 cup puree)
- 1/4 tsp baking soda
- 1/4 c sugar
- 1 c all-purpose flour
- 1/2 tsp baking powder
- pinch of salt
- 1/4 tsp cinnamon
- 1/8 tsp allspice
- pinch cloves
- pinch nutmeg
- 1 c milk
- 1 egg
- 1 Tbsp melted butter
Directions:
- Cut persimmons in quarters lengthwise. Remove core and peel. Puree in a kitchen chopper or food processor, or mince and mash by hand. Place 1 cup of puree in large bowl.
- Preheat oven to 350 degrees F. Butter a 4-cup (small) baking dish and set aside.
- Stir the baking soda and sugar into the persimmon pulp and set aside to thicken.
- Sift together flour, baking powder, salt and spices. Add to the persimmon mixture; stir until blended. (If too thick to stir, mix with hands.)
- Whisk together milk, egg and butter and add to the persimmon mixture. Mix with spoon or hands to get a thick, well-blended batter. Spoon into the baking dish and smooth top.
- Place dish on baking sheet and bake uncovered for 60 minutes, or until the top has numerous fissures and is well-set. Cool 30 minutes before serving. Serve warm as it is, or with vanilla ice cream, milk, or whipped topping.