Harriet Davis’s Indiana Persimmon Pudding Recipe

Name: Harriet Davis’s Indiana Persimmon Pudding Recipe
Cuisine: Asian

Features:

Cuisine:

Asian

Directions

Ingredients :

1 ½ cups buttermilk

1 teaspoon baking soda

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

⅛ teaspoon salt

2 cups persimmon pulp

2 cups white sugar

2 eggs, well beaten

¼ cup heavy whipping cream

¼ cup butter, melted

Methods :

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Combine buttermilk and baking soda together in a bowl.

Step 3

Combine flour, baking powder, cinnamon, and salt in a separate bowl.

Step 4

Mix persimmon pulp and sugar together in a large bowl. Beat in eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter. Pour batter into a 9×13-inch baking pan.

Step 5

Bake in the preheated oven until edges pull away from the sides of the pan and cracks begin to appear in the center, 25 to 30 minutes. Chill until serving.