Grandmother Ann's Persimmon Pudding

For those of you who grew up in the south, (and I'm talking the SOUTH) you know that persimmon pudding is one of the secret pearls of this region. I have very few friends who even know what a persimmon is. When they ask me what it is, I first have to freak them out and tell them that it is similar to a possum. (I get lots of really good reactions). But of course, persimmons bear no resemblance to roadkill nor is this dessert a true "pudding" (think more...brownie consistency). In fact the wonderful fruit used to make this heavenly dish is more closely related to a fig and when mixed together with some sweet ingredients, there is no doubt as to why this has been such a southern staple for generations.

Ingredients

-2 cups persimmon puree

-1 stick butter

-1 cup sugar

-2 tablespoons brown sugar

-2 eggs

-2 cups sifted self-rising flour

-1 teaspoon baking soda

-1 teaspoon cinnamon

-1 teaspoon vanilla

-3/4 cup buttermilk

Directions

1) Preheat the oven to 350

2) Melt 1 stick butter in a 13 X 9 pan

3) In a large bowl, beat eggs, puree, and sugar

4) In a separate bowl, sift the flour, baking soda, cinnamon, and brown sugar

5) Alternately mix buttermikl to the dry ingredients

6) Mix in the persimmon mixture

7) Pour in the extra butter from the pan into the persimmon pudding mixture and stir until well blended

8) Bake at 350 for 45 minutes