Harriet Davis's Indiana Persimmon Pudding
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
40
Spice
43
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 cups
Buttermilk1 tsp
Baking Soda1.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Salt2 cups
White Sugar1 cup
Heavy Whipping Cream1 cup
Butter (melted)Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Combine buttermilk and baking soda together in a bowl
3
Combine flour, baking powder, cinnamon, and salt in a separate bowl
4
Mix persimmon pulp and sugar together in a large bowl
5
Beat in eggs
6
Add buttermilk mixture alternately with flour mixture, stirring until combined
7
Stir in heavy cream and melted butter
8
Pour batter into a 9x13-inch baking pan
9
Bake in the preheated oven until edges pull away from the sides of the pan and cracks begin to appear in the center, 25 to 30 minutes
10
Chill until serving