WebDirections. Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray. In a bowl, whisk together the flour, baking soda, …
Preview
See Also: Share RecipesShow details
In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter.
This sweet dish uses fresh persimmon pulp, cinnamon and buttermilk to make a fall favorite, persimmon pudding. *Can substitute an additional ¼ cup buttermilk for the wine. Preheat oven to 325 degrees. Sift flour, baking powder, baking soda and salt in a bowl. Combine the persimmon pulp, egg, butter, sugar and cinnamon in a separate bowl.
Pour into a deep, oven-proof vessel (like a Dutch oven). Bake in a preheated 350 degree F oven for 1 hour, 40 minutes. Stir mixture every 20 minutes of baking. Remove from oven, and pour into a serving dish. Let cool completely before refrigerating. For the full recipe for Grandma’s Persimmon Pudding, scroll to the bottom of this post.
Some persimmon pudding recipes contain cinnamon, nutmeg and cloves to make it a taste like fall, but our recipe is true, pure persimmon flavor. Take a bite, and you’ll know it’s the sweet flavor of persimmon season. Our first tip: find a friend to gift you persimmon pulp already processed (Thanks Corey).