Making 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
• 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

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

Directions

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

By Allison from Lexington, NC

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