Persimmon Pudding

Ingredients

  • 2 cups persimmon pulp
  • 2 1/2 cups milk
  • 3 eggs
  • 1 1/4 cups sugar
  • 1 1/2 cups flour
  • 1 tsp. baking powder
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  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/2 cup butter
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg

Directions

Put 1 quart persimmons (or what is needed) through colander to obtain about 2 cups pulp. Place seeds and pulp in bowl; stir in 2 1/2 cups milk. Mix well and again put through colander. Beat remaining ingredients into pulp and milk. Bake in 9x13 inch pan in slow oven (250 degrees F) for 2 hours or until firm and waxy. Serve with fresh cream.

By Robin from Washington, IA

December 10, 20090 found this helpful

Thank you so much for this recipe. I have a lot of puree from persimmons in my freezer. This is the most basic recipe I have seen so far. I will have to try it without plain flour, I only have sef rising but if I leave out the leavning items, I think it will work.

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Ingredients

  • 1 cup persimmon pulp
  • 1 cup sugar
  • 1/4 cup butter
  • 1/2 cup buttermilk or sour milk
  • 1/2 cup cream or evaporated milk
  • 1/2 tsp. soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • dash of salt
  • 2 eggs
  • 1 cup flour

Directions

Mix all together and bake in a lightly greased 9x9 inch baking dish for 45-60 minutes at 350 degrees F. Top with whipped cream and enjoy. Delicious served with ice cream.

By Robin from Washington, IA

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December 9, 2009 Flag
0 found this helpful

Ingredients

  • 2 cups persimmon pulp
  • 2 cups flour
  • 2 cups sugar
  • 2 eggs
  • 1 can evaporated milk
  • 1 stick of butter, softened
  • Pumpkin pie spice or cinnamon, to taste
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Directions

Mix all ingredients, pour in casserole dish, bake at 400 degrees F for 1 hour. Enjoy!

By Allison from Lexington, NC

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