Harriet Davis's Indiana Persimmon Pudding

Name: Harriet Davis's Indiana Persimmon Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 ½ cups buttermilk 1 ½ cups buttermilk; 1 teaspoon baking soda 1 teaspoon baking soda; 1 ½ cups all-purpose flour 1 ½ cups all-purpose flour; 1 teaspoon baking powder 1 teaspoon baking powder; ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon; ⅛ teaspoon salt ⅛ teaspoon salt; 2 cups persimmon pulp 2 cups persimmon pulp; 2 cups white sugar 2 cups white sugar; 2 eggs, well beaten 2 eggs, well beaten; ¼ cup heavy whipping cream ¼ cup heavy whipping cream; ¼ cup butter, melted ¼ cup butter, melted

Prep: 15 minsCook: 25 mins

Prep

15 mins

Cook

25 mins

Servings

Difficulty

Medium

Vegetarian

(0)

Ingredients

Servings:

11 ½ cups buttermilk
11 teaspoon baking soda
11 ½ cups all-purpose flour
11 teaspoon baking powder
½ teaspoon ground cinnamon½ teaspoon ground cinnamon
⅛ teaspoon salt⅛ teaspoon salt
22 cups persimmon pulp
22 cups white sugar
22 eggs, well beaten
¼ cup heavy whipping cream¼ cup heavy whipping cream
¼ cup butter, melted¼ cup butter, melted

Instructions

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. Beat in eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter. Pour batter into a 9x13-inch baking pan.
5
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. Chill until serving.

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