Persimmon Pudding

This recipe comes from the San Francisco Ferry Plaza Farmers Market Cookbook by Peggy Knickerbocker and Christopher Hirsheimer.

Make sure the persimmons are completely soft. The flesh should be translucent--almost like jelly. This satisfying pudding is inspired by a recipe in Chez Panisse Fruit by Alice Waters.

1½ pounds Haichiya persimmons
3/4 cup sugar
3 large eggs
1½ cups whole milk
1/4 cup heavy cream
1 tablespoon honey
1¼ cups unbleached all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
whipped cream or crème fraîche for serving

Preheat the oven to 325°F. Butter an 8- or 9-inch springform pan. Line the bottom with parchment paper and then butter the parchment. Slit the skin of the persimmons and scrape the flesh into a food processor, discarding any seeds. Puree until smooth. Pour into a large bowl, add the sugar, eggs, milk, cream, and honey, and stir until smooth.

In another bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon. Stir the dry ingredients into the wet ingredients. The mixture will be thin at first, but set it aside and allow it to thicken for about 20 minutes. Then add the melted butter and stir well.

Pour the batter into the prepared pan. Bake the pudding until it is set when pressed gently with a fingertip and the edges to begin to pull away from the sides of the pan, 1 to 1½ hours. Transfer to a wire rack and let cool for about 30 minutes.

Remove the pan sides and slice the pudding onto a serving plate. Serve warm or at room temperature. The top will be a glossy brown and needs no more embellishment than a little whipped cream or crème fraîche.

Serves 8 to 10