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Harriet Davis’s Indiana Persimmon Pudding Recipe

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Harriet Davis’s Indiana Persimmon Pudding Recipe

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    Directions

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    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.

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