- flesh of persimmon - 2 Cups
- sugar - 2 cups
- eggs - 2 pieces
- soda - 1 teaspoon
- flour - 1 cup
- salt - 1 pinch
- baking powder - 1 teaspoon
- ground cinnamon - 1 teaspoon
- buttermilk - 1 1/2 cups
- thick cream - 1/4 cup
- honey - 1 st. a spoon
- melted butter - 4 items. spoons
- water - 1 cup (sauce)
- white sugar - 1/2 cup (sauce)
- flour - 1 Art. spoon
- vanilla extract - 4 teaspoons (sauce)
1. Preheat the oven to 175 degrees. Sprinkle the pan for baking with oil and set aside. To make a pudding, mix persimmon pulp with sugar in a large bowl. Set aside. If the persimmon is slightly hard, it is better to mix persimmon pulp in a blender. 2. Beat eggs and soda in a small bowl. Add the egg mixture to the mixture of persimmons and whip. Mix the flour, salt, baking powder, cinnamon in a large bowl. 3. Add 1/4 buttermilk to a mixture of persimmons. 4. Add 1/4 of the flour mixture and stir well. Continue alternately adding flour and buttermilk to 1/4, stirring well after each addition. 5. Add the cream, honey, melted butter and mix thoroughly until smooth. Pour the resulting dough into the prepared form. 6. Bake pudding in a preheated oven for about 1 hour. When the pudding is ready, turn off the heat and leave the pudding in the oven. 7. 10 minutes before the end of the pudding preparation, make the sauce. Boil the water in a small saucepan. Beat up sugar and flour together, add the mixture to the boiling water and whip with whisk. Cook the sauce for 5 minutes, remove from heat and mix with vanilla extract. 8. Prepare the pudding evenly and cook in a warm oven for 20 minutes.
Servings: 12