(1 votes, average: 5.00 out of 5)
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Persimmon pudding is a southern Indiana speciality. You can purchase the puree, but it is more fun to find a tree with lovely orange fruit and gather your own. DON’T pick the fruit from the tree. Just shake the branches and the ripe fruit will fall. It takes about a quart of fruit for 1 cup of pulp. Make sure you freeze enough pulp for the winter!!
Difficulty: Easy
Servings: 12
Prep Time: 10 minutes Cook Time: 30 minutesIngredients
1 cup persimmon pulp
3/4 cup brown sugar
1 cup milk
1/4 cup melted butter
1 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/4 tsp. salt
Directions
Gather persimmons and extract pulp or use purchased pulp.
Mix ingredients together. Pour into an 8 x 8 inch baking pan and bake at 325 degrees for 30 minutes.
Serve with whipped cream if desired. Delicious warm or cold.
Categories: Desserts, Holiday, Old-Fashioned, Puddings & Custards
Submitted by: mafong on September 22, 2010
justquilting says:
First off, I was born a Texan and know what Persimmons are though haven’t come across them in the 20 years I’ve resided in Washington State. That being said, when three of them arrived in my Bountiful Coop Basket Saturday the rest of my family cringed. “I don’t know what it is and therefore deem it ugly and disgusting..”. So I decided to be sneaky and make your recipe. They loved it and thought it was apple sauce or pumpkin or somethin… At first I thought this should be our little secret but I’m an honest and sneaky person so I confessed and they were delighted. Now I’m eyeballing that papaya…I hate to waste food ; )
On December 5, 2012 at 8:21 pm