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Persimmon Pudding

Page history last edited by PBworks 16 years, 4 months ago

Back to Desserts

Connie Loftman's Persimmon Pudding

from the 1985 Bloomington Indiana UU Cookbook (full story in the wiki invitation )

 

300 degrees.  Baking time: about 1 hour total.

 

Pudding:

1 c. persimmon pulp

7/8 c. sugar

1 1/2 c. buttermilk

1/2 tsp. salt

1 c. flour (unbleached recommended)

2 eggs

1 tsp. baking soda

1/2 stick butter

 

Sauce:

1/3 c. sugar

1/3 c. boiling water

1 Tbsp. butter

1 tsp. vanilla

     To make sauce: mix these 4 ingredients and stir until sugar is dissolved. 

 

Topping:  Whipped cream

 

Preheat oven to 300 degrees.

Melt 1/2 stick butter in a 9 x 13 x 1 1/2 inch baking pan.

Meanwhile, sift sugar, salt, flour and soda into a bowl. 

Blend in pulp, then beaten eggs, then buttermilk.  Mix well.

Blend in melted butter, then pour mixture back into same baking pan. 

Bake about 45 minutes. 

 

Pour sauce over pudding.  Bake another 15 minutes or until dark in color.  Cool pudding and serve with whipped cream.  Best when pudding seasons one day in fridge. 

 

 

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