Hickory Holler Persimmon Pudding - Just Fruit Recipes

Go to: Just Fruit Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Hickory Holler Persimmon Pudding

2 c Persimmon pulp
2 c Sugar
2 Eggs, beaten
1 3/4 c Flour
2 ts Baking powder
1 c Half and half
1 c Buttermilk
1 ts Baking soda
1/3 c Melted butter or margarine
1 ts Cinnamon
1 ts Vanilla extract

In a large bowl, combine the persimmon pulp, sugar, and eggs.

In a separate bowl sift the flour with the baking powder.

In a small bowl, combine the half and half and the buttermilk, and add the baking soda. Add the flour mixture to the persimmon mixture alternately with the buttermilk mixture, stirring well after each addition.

Place the butter in a 9x13 inch cake pan and place in a 325F oven until melted. Using a pastry brush, coat the sides of the pan.

Pour the excess butter into the batter. Add the cinnamon and vanilla, and mix well. Pour into the pan. Bake in a 325F oven for 1 hour or until a table knife inserted in the center comes out clean. The pudding will puff up and then flatten as it cooks.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.