Harrison Family Persimmon Pudding
- Ready In:
- 16hrs
- Ingredients:
- 11
- Yields:
-
18-24 bars
ingredients
- 2 cups persimmon pulp
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 2 cups flour
- 2 cups milk
- 1⁄2 cup buttermilk
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄3 teaspoon nutmeg
- 1 teaspoon cinnamon
directions
- Preheat oven to 350°F.
- Spray or rub butter onto a 9.5 x 13.5 pyrex dish.
- Thoroughly combine ingredients, pour into prepared dish, and bake for approximately 1 hour, or til set with sides pulling away and become darker than rest of pudding. We often topped it with a bit of heavy cream, or of course whipped cream works. If you can restrain yourself, cool, cover with plastic wrap and refrigerate overnight, the flavors and texture will improve.
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