Persimmon Pudding

Ingredients

1. 1 and 1/2 pounds persimmons(soft and ripe)
2. 1 and 1/4 cups flour
3. 1/2 cup agave nectar
4. 1 cup milk
5. 3 eggs
6. 1/4 cup deep cream
7. 1 cup walnuts
8. 5 tablespoons unsalted butter
9. 1 teaspoon salt as per your taste
10. 1 teaspoon cinnamon
11. 3/4 teaspoon baking soda
12. 3/4 teaspoon baking powder

Preparation

First step, rub the pulp from the persimmons and put in the blender. Blend until soft.

Second step, put all dry ingredients (cinnamon , flour, baking powder, salt and baking soda) in a big mixing bowl and all wet ingredients sideways from butter (persimmon, cream, agave, milk, and eggs) in another bowl. Beat together the wet ingredients until combined and slowly mix into the dry mixture.

Third step, in the meantime, lightly toast the walnuts in the oven for about 5 minutes at 350°F and let them chill and cool. At low heat melt the butter in the saucepan. Include the nuts.

Fourth step put butter in a baking pan and put batter into it. Bake this pudding at about 375°F for about two hours. After 2 hours cool it until a bit warm, turn over and serve with fresh beat cream.