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Choctaw Persimmon Pudding

8 to 12 very ripe native American persimmons or 2 cups canned, sweetened
persimmon pulp
2 eggs
1-3/4 cups buttermilk
2 cups sugar (see Note)
1/4 cup butter, melted
2 cups unbleached flour
heavy cream, whipped or ice cream (optional)

Scoop fresh persimmon flesh from the skin. Discard seeds and puree
flesh in a food processor or by pressing through a sieve. You will
need 2 cups of pulp. Reserve. Preheat oven to 375 degrees F. In a
mixing bowl, beat eggs, then stir in buttermilk, sugar, butter,
flour, and reserved persimmon. Combine thoroughly. Pour batter
into a 9 x 12 inch shallow nonreactive baking dish. Bake for 35 to
45 minutes, until evenly browned on top. Cut pudding into squares
and serve warm or at room temperature. Top with whipped cream or
ice cream, if desired. Serves 6 to 8.

Note: If using canned, sweetened persimmon pulp, omit sugar in
recipe.

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