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Harriet Davis's Indiana Persimmon Pudding
Prep
15 mins
Cook
25 mins
Servings
12
Difficulty
Medium
This is my favorite fall dessert that my grandmother Harriet Davis used to make every autumn in Indiana. Persimmons are such a special fruit, full of natural sweetness and packed with vitamin C to keep you healthy through the season. What I love most about this pudding is how quick it comes together in just forty minutes from start to table, making it perfect for busy weeknight dinners or last minute gatherings. The warm spices and creamy texture create pure comfort in every spoonful, and since persimmons are inexpensive when they're in season, this elegant dessert won't strain your budget either. Once you taste this, you'll understand why it's been passed down through three generations of our family.
Ella x
Ingredients
- 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
Detail level
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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