Steph’s Recipe’s: PERSIMMON PUDDING

Persimmon Pudding can be served with whipped cream or vanilla ice cream

Persimmon Pudding can be served with whipped cream or vanilla ice cream

Every autumn, my neighbors bring me a bag of persimmons from their tree.  I love to try new recipes as well as pull out some of the favorites.  Inevitably, I include this recipe for Persimmon Pudding.  The batter is light orange when it goes in the oven and it comes out dark and yummy.  Most people can’t figure out the main ingredient at first when I bring it to a potluck.  This recipe creates a very moist pudding.  People will ask for the recipe.

 

PERSIMMON PUDDING

 

2 cups sugar

2 cups flour

4 teaspoons baking soda

2 cups Hachiya persimmon pulp

2 cups golden raisins

2 cups coarsely chopped nuts

1 cup milk

2 teaspoons vanilla

3 tablespoons melted butter

 

Preheat over to 350 degrees.

Sift together sugar, flour and baking soda.  Set aside.  Beat together persimmon pulp, milk, vanilla and butter.  Slowly add in 2 cups at a time of the flour mixture, mixing thoroughly.  Stir in raisins and nuts.

Pour into a large casserole dish and bake for one hour or until pudding pulls away from the sides of the dish and center is still gooey.


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