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Ingredients
| granulated sugar: 1 1/4 cups |
| eggs: 2 |
| persimmons (pureed): 2 cups |
| buttermilk: 1 cup |
| baking soda: 1 tsp |
| salted butter: 0.25 lb (melted) |
| baking powder: 1 Tbl |
| salt: 1/4 tsp |
| ground cloves: 1/2 tsp |
| whole nutmeg: 1 tsp |
| ground ginger: 1/2 tsp |
| ground cinnamon: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| light brown sugar (packed): 1 cup |
| water: 1/2 cup |
| all-purpose flour (unsifted): 1 Tbl |
| salted butter: 1 Tbl |
| whole nutmeg: 1/8 tsp |
| ground cinnamon: 1/8 tsp |
| whole cloves: 1/8 tsp |
Aunt Edna's Persimmon Pudding
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
16 serving(s)
Tags
- Beat eggs, sugar and persimmon pulp in a large bowl.
- (To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
- Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
- Add to mixture and blend.
- Fold in flower, spices, baking powder, and salt.
- Add melted butter last and blend well.
- Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
- Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
- Remove pudding from oven, pour sauce over it and allow to cool.