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Harriet Davis's Indiana Persimmon Pudding
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Grandma's Indiana persimmon pudding: Easy, delicious fall dessert for Thanksgiving.
Ingredients:
  • 1.5 cups buttermilk
  • 1 teaspoon baking soda
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon salt
  • 2 cups persimmon pulp
  • 2 cups white sugar
  • 2 eggs, well beaten
  • 0.25 cup heavy whipping cream
  • 0.25 cup butter, melted
Instructions:
  • Preheat the oven to 325°F (165°C).
  • Mix together the buttermilk and baking soda in a bowl.
  • In a separate bowl, mix together the flour, baking powder, cinnamon, and salt.
  • Combine persimmon pulp and sugar in a large bowl. Beat in eggs. Alternate adding buttermilk mixture with flour mixture, stirring until combined. Mix in heavy cream and melted butter. Pour batter into a 9x13-inch baking pan.
  • Bake in the preheated oven for 25 to 30 minutes until edges pull away from the sides and cracks form in the center. Chill before serving.

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