Desserts > United States > Persimmon Pudding >
Persimmon Pudding
2 C persimmon pulp*
2 eggs
1 C granulated sugar
4 C all-purpose flour
2 tsp. baking soda
6 C milk
1 TBS butter, sliced into pats
Preheat oven to 350-degrees F. In a bowl, mix together persimmon pulp and eggs using a whisk. Stir in sugar. In another bowl, combine flour and baking soda; stir into the persimmon mixture, alternating with milk, until smooth. Pour mixture into a greased casserole dish. Place butter pats on top. Bake for about two hours, stirring every fifteen minutes. Pudding will be dark brown in color when fully cooked. Allow to cool slightly before serving.
*Note: Persimmons are edible fruits from the Diospyros Virginiana species of trees; also known as American Persimmon, Possumwood, Simmon or Sugar Plum. Persimmon Pudding is a common dessert dish in Indiana; the fruit can be substituted with plums or mashed pumpkin if necessary.
Related Link:
Food Fare Culinary Collection: American Food & Culture
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