When you plan to bake something new and post about it on the same day, you’re probably setting yourself up for disaster. And when you’re making yourself blog every day, well, you still post about it.
So those persimmons that I bought on Sunday? I thought that I would use them in a bundt cake of some sort since I missed the one food holiday that I observe. Really, I should have just made one of Mary the Food Librarian‘s favorites, but kept running across recipes for persimmon pudding and was intrigued.
A couple of the recipes on NYT Cooking caught my eye, and I ended up going with this Persimmon and Buttermilk Pudding. The other recipe sounded a little more appealing, but the one I chose calls for a six-cup baking dish, which is the exact size of my small bundt pan.