Crook’s Corner Persimmon Pudding 3 cups persimmons 2 cups buttermilk 1 tablespoon plus 1 stick unsalted butter, at room temperature 1 1/2 cups sugar 3 large eggs 1 1/2 cups all-purpose flour 1/2 ...

Preparation To prepare the persimmon and cocoa pudding, first remove the stem from the persimmons (1). Peel them (2) and transfer all the pulp into a blender (3).

Stir in the flour, cinnamon and salt and add the persimmon mixture. Beat until well mixed. Fold in the nuts and raisins. Spoon the batter into the mold, cover and steam for 2 hours.

Prize-winning persimmon pudding Oct. 31, 1965 The Pulp of Indiana-grown persimmons has proved a challenge to cooks who have an abundance of the fruit in the late fall months.