Persimmon Pudding

Recipe from

Southern Living


2 cups persimmon pulp
1/2 cup butter or margarine, melted
1 cup sugar
2 large eggs
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup milk
1/2 cup buttermilk


Stir together first 4 ingredients until blended. Add flour and next 5 ingredients, stirring well (batter will not be smooth). Pour batter into a greased and floured 9-inch square pan.

Bake at 350° for 50 to 55 minutes. Serve with Cinnamon-Butter Sauce.

November 2000
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