Persimmon Pudding

Oxmoor House
6 to 8 servings


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1/4 cup butter or margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Pinch of baking soda
1/2 teaspoon ground cinnamon
1/2 cup milk
2 cups persimmon pulp
1/2 cup whipping cream
2 teaspoons brandy


Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in persimmon pulp. Spoon into a greased, shallow 2-quart baking dish. Bake at 325° for 40 minutes or until set.

Combine whipping cream and brandy; beat until stiff peaks form. Serve over warm pudding.

Created date

February 2010