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Gram's Persimmon Pudding
Prep
10 mins
Cook
1 hr
Servings
4
Difficulty
Hard
My grandmother's persimmon pudding has been a family treasure for generations, and I'm thrilled to share it with you. This recipe is wonderfully simple, requiring just basic pantry staples and about an hour of your time from start to finish. Persimmons are packed with vitamin C and fiber, making this indulgent dessert surprisingly nutritious. What I love most is how economical it is to make, and the straightforward preparation means even novice bakers can create something truly special. The warm cinnamon notes combined with the natural sweetness of persimmons create a comforting dessert that tastes like a hug from Gram herself.
Ella x
Ingredients
- 11 egg
- 11 cup persimmon pulp
- ½ cup canned sweetened condensed milk½ cup canned sweetened condensed milk
- 11 teaspoon vanilla extract
- 11 tablespoon melted butter
- 11 cup white sugar
- 11 cup all-purpose flour
- 22 teaspoons baking soda
- ½ teaspoon salt½ teaspoon salt
- ¼ teaspoon ground cinnamon¼ teaspoon ground cinnamon
Detail level
Instructions
- 1
Preheat the oven to 300 degrees F (150 degrees C). Butter a 1 1/2 quart casserole dish.
- 2
In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended. Pour into the prepared baking dish.
- 3
Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned.
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