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Nonnie's Persimmon Pudding
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Autumn tradition: Nonnie's signature Persimmon Pudding, passed down and cherished. Now a must-have at every family gathering.
Ingredients:
  • 4 teaspoons vanilla extract
  • 2 cups persimmon pulp
  • 2 cups white sugar
  • 2 eggs, beaten
  • 1 teaspoon baking soda
  • 1.5 cups buttermilk
  • 0.25 cup heavy cream
  • 1 tablespoon honey
  • 4 tablespoons butter, melted
  • 1 cup water
  • 1 tablespoon all-purpose flour
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly coat a 9x13 inch baking pan with nonstick spray.
  • Combine the persimmon pulp and 2 cups of sugar in a large bowl; set aside. In a separate small bowl, whisk together the eggs and baking soda. Add the egg mixture to the persimmon mixture and beat until well combined; set aside.
  • Combine 1 cup of flour, salt, baking powder, and cinnamon in a bowl and whisk together. Incorporate the flour mixture into the persimmon mixture in four parts, alternating with the buttermilk in the same manner until everything is combined. Mix in cream, honey, and melted butter until smooth. Transfer the pudding batter to the prepared pan.
  • Bake in the preheated oven, without stirring, for 1 hour until set. Turn off the oven at the end of the baking time and leave the pudding in the oven.
  • While the pudding is in the oven, begin preparing the sauce. In a small saucepan, bring water to a boil. Whisk together 1/2 cup sugar and 1 tablespoon flour, then gradually whisk the mixture into the boiling water until smooth. Let the sauce boil for 5 minutes, then remove from heat and stir in the vanilla.
  • Evenly pour the sauce mixture over the pudding, then allow it to cool in the warm, turned-off oven for an additional 20 minutes to prevent further cooking.

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