Persimmon Pudding

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
  2. 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.
  3. Combine whipping cream and brandy; beat until stiff peaks form. Serve over warm pudding.
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