Persimmon Pudding Recipe

Summary

CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Persimmons2 Cup (16 tbs)
 Sugar2 Cup (16 tbs)
 2 large eggs, lightly beaten
 Pure vanilla extract1 Teaspoon
 All purpose flour1 3/4 Cup (16 tbs)
 Baking soda1 Teaspoon
 Baking powder1 Teaspoon
 Salt1 Teaspoon
 Ground cinnamon1 Teaspoon
 Buttermilk1 1/2 Cup (16 tbs)
 Heavy whipping cream1/2 Cup (16 tbs)
 Unsalted butter2 Tablespoon, melted

Directions

Preheat the oven to 350°F.
Butter a 9-by-13-inch baking pan.
Cut the persimmons in half crosswise and use a spoon to scoop out the flesh, discarding the stem and skins.
Use the back of a spoon to press the flesh into a soft pulp.
Measure 2 cups (freeze the rest or reserve for another use).
Combine the pulp, sugar, egg's, and vanilla in a medium bowl.
In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
Add the persimmon mixture, one third at a time, beating well after each addition.
Stir in the buttermilk, cream, and melted butter.
Pour into the prepared pan and bake until nicely browned and slightly puffed at the edges, about 45 minutes.
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