This is from the southern states of America where they grow persimon trees. It's so easy to make and rather delicious. The pulpy persimon lends itself easily to pudding.Adapted from Little Sweet Baker's Recipe(https://www.littlesweetbaker.com/persimmon-pudding-cake-6/)
Course: Dessert, Pudding, Teatime
Cuisine: American
Keyword: Dessert, Kaki fruit, Persimmons, Persimon, Sharon fruit
Servings: 10
Equipment
Baking tray 20cm x 10cm approximately
Ingredients
5persimons, skinned and blended
60gsalted butter
2largeeggs
1tspvanilla paste
200glight brown sugar
200mlmaple syrup or sugar
250gplain flour
1tspbaking powder
1tspsea salt
1tbspground cinnamon
handfulpistachio nibs
Instructions
Preheat the oven to 180ºC. Grease the baking tin with butter.
In a medium bowl, whisk together the fruit pulp, butter, eggs, sugar, maple syrup and vanilla.
Mix flour, baking powder, salt and cinnamon into a large bowl.
Slowly add the dry ingredients to the wet. Using a rubber spatula, scrape the mixture into the baking tin.
Bake for 30 to 45 minutes or until an inserted skewer comes out clean.
Sprinkle with pistachio nibs. Will last for a week.