9 hachiya persimmon pudding Recipes

hachiya persimmons, very ripe ( 1 3/4 lbs.) or 1 cup persimmon pulp, butter, melted (for greasing the pan ), all-purpose flour, baking powder, ground cinnamon, light cream or 1/2 cup half-and-half, buttermilk (to make sour milk add 1 1/2 tsp lemon juice or vinegar to a cup then add enough milk to measure 1/2) or 1/2 cup sour milk (to make sour milk add 1 1/2 tsp lemon juice or vinegar to a cup then add enough milk to measure 1/2), baking soda, egg, sugar, orange zest, butter, melted, cream, to serve (optional)

very ripe hachiya persimmon pulp, sugar, eggs, beaten, flour, baking powder, nutmeg, milk, butter or 1/4 lb margarine, melted, cinnamon

ripe hachiya persimmons, whole milk, arborio rice, honey, sugar, grated orange peel, salt, dried cranberries

soft-ripe hachiya or fuyu persimmon pulp (see notes), baking soda, sugar, butter or margarine, at room temperature, dark molasses, eggs, vanilla, all-purpose flour, cornmeal, ground cinnamon, ground ginger, ground allspice, raisins, chopped walnuts, persimmon-eggnog sauce

king arthur unbleached all-purpose flour, sugar, brown sugar, baking powder, baking soda, ground cinnamon, salt, mashed ripe hachiya persimmon pulp, buttermilk, eggs, butter, melted, vanilla extract, maple flavoring, sweetened whipped cream

nonstick vegetable oil spray, all purpose flour, baking powder, ground ginger, ground nutmeg, ground cinnamon, fine sea salt, sugar, unsalted butter, room temperature, eggs, fresh persimmon pulp (from about 2 large hachiya persimmons, pureed in processor), fresh lemon juice, apricot preserves

whole milk, cupshachiya persimmon puree, dark brown sugar, eggs, raisins, vanilla, salt, cubed (1-inch) challah or soft white italian bread (from a 1 1/4-lb loaf), walnuts (2 oz), coarsely chopped and >toasted, unsalted butter, cut into bits, cream