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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.
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