Persimmon Pudding

Name: Persimmon Pudding
Yield: 6 to 8 servings
Ingredients: ¼ cup butter or margarine, softened; ½ cup sugar; ½ cup firmly packed brown sugar; 2 eggs; 1 ½ cups all-purpose flour; ¼ teaspoon salt; Pinch of baking soda; ½ teaspoon ground cinnamon; ½ cup milk; 2 cups persimmon pulp; ½ cup whipping cream; 2 teaspoons brandy

1 Rating
1 Review

Recipe by Oxmoor House January 1983

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Recipe Summary

Yield:

6 to 8 servings

Directions

Step 1
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

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Step 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.
Step 3
Combine whipping cream and brandy; beat until stiff peaks form. Serve over warm pudding.

Source

Oxmoor House Homestyle Recipes

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amynumber6

11/28/2011

I had a bunch of ripe persimmons that I needed to get rid of and not a lot of baking ingredients to do so. This recipe was perfect for the job AND amazingly yummy. I even left out the pinch of baking soda since I didn't have any and it still turned out perfect. Also goes well with vanilla ice cream!

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Persimmon Pudding

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Ingredients

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Persimmon Pudding

Gallery

Recipe Summary

Ingredients

Directions

Source

Reviews (1)

All Reviews for Persimmon Pudding