Ingredients
1-1/2 cups all-purpose flour1 cup sugar1 cup packed brown sugar1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon ground cinnamon1/8 teaspoon salt2 cups mashed ripe Hachiya persimmon pulp1-1/2 cups buttermilk3 eggs1/4 cup butter, melted1 teaspoon vanilla extract1 teaspoon maple flavoringSweetened whipped cream
Preparation
In a large bowl, combine the first seven ingredients. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened.
Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream.
