Harriet Davis's Indiana Persimmon Pudding
Description
This classic Indiana persimmon pudding recipe from a Hoosier grandmother is an easy, delicious fall dessert to serve at Thanksgiving.
Ingredients
•
1 1/2 cups buttermilk
•
1 teaspoon baking soda
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon ground cinnamon
•
1/8 teaspoon salt
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2 cups persimmon pulp
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2 cups white sugar
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2 eggs, well beaten
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1/4 cup heavy whipping cream
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1/4 cup butter, melted
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Combine buttermilk and baking soda in a medium bowl.
3
Combine flour, baking powder, cinnamon, and salt in a separate bowl.
4
Mix together persimmon pulp and sugar in a large bowl until well combined. Mix in beaten eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter until incorporated. Pour batter into a 9x13-inch baking dish.
5
Bake in the preheated oven until edges pull away from the sides of the dish and cracks begin to appear in the center, 25 to 30 minutes. Chill in the refrigerator until serving.