Persimmon pudding is a southern Indiana speciality. You can purchase the puree, but it is more fun to find a tree with lovely orange fruit and gather your own. DON’T pick the fruit from the tree. Just shake the branches and the ripe fruit will fall. It takes about a quart of fruit for 1 cup of pulp. Make sure you freeze enough pulp for the winter!!
Servings: 12Prep Time: 10 minutes Cook Time: 30 minutes
1 cup persimmon pulp
3/4 cup brown sugar
1 cup milk
1/4 cup melted butter
1 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Gather persimmons and extract pulp or use purchased pulp.
Mix ingredients together. Pour into an 8 x 8 inch baking pan and bake at 325 degrees for 30 minutes.
Serve with whipped cream if desired. Delicious warm or cold.
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