Persimmon Pudding Recipe
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Persimmon pudding is the classic way to enjoy this fruit! The baked dessert has the taste of pumpkin and the texture of gingerbread! The below persimmon pudding recipe is from the “Indiana Nut Growers Cookbook” (1995), courtesy of the Indiana Nut and Fruit Growers Association.
Ingredients:
2 Cups persimmon pulp
2 Cups sugar
3 small eggs
1/2 stick (4 Tablespoons) margarine
1 teaspoon baking soda
1/2 Cup buttermilk
1-3/4 Cups sweet cream (or milk)
1 teaspoon cinnamon
2 Tablespoons additional persimmon pulp
1-3/4 Cups flour
1 teaspoon baking powder
Instructions:
Mix together the persimmon pulp, sugar, and eggs.
Mix baking soda with buttermilk and add to mixture in bowl.
Melt margarine in a baking pan and add to the mixture.
Sift flour and baking powder together and add alternately with cream or milk. Add cinnamon and mix well.
Fold in the additional 2 Tablespoons persimmon pulp.
Pour into 13 x 9-inch metal pan and bake at 350 °F for 55-60 minutes. Be careful not to bake over.
Serve with a dollop of whipped cream, and enjoy!
