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Ingredients
| persimmons (pureed): 2 cups |
| eggs: 2 |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 4 cups |
| baking soda: 2 tsp |
| 2% milk: 6 cups |
| salted butter: 1 Tbl |
Traditional Indiana Persimmon Pudding
Credit: AllRecipes
User rating:
"This recipe has been handed down in our family since 1850. Its a Thanksgiving favorite, hot or cold!"
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Prep Time
10 min -
Cook Time
120 min -
Servings
15 serving(s)
Tags
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
- Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.