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Old-Fashioned Persimmon Pudding
Prep
25 mins
Cook
1 hr
Servings
12
Difficulty
Hard
My grandmother passed down this wonderful old fashioned persimmon pudding recipe that I make every fall when persimmons are at their peak. There's something so comforting about this dessert, especially since it comes together in just about an hour and a half from start to table. Persimmons are packed with vitamin C and fiber, making this indulgent treat a bit better for you than most desserts. What I love most is how simple it is to make, requiring just basic pantry staples mixed with fresh persimmon pulp to create something truly special. It's a rustic, unpretentious dessert that tastes like home.
Ella x
Ingredients
- cooking spraycooking spray
- 44 cups all-purpose flour
- 11 teaspoon baking soda
- 11 teaspoon baking powder
- ½ teaspoon salt½ teaspoon salt
- 11 teaspoon cinnamon
- 11 cup white sugar
- 11 cup brown sugar
- 33 eggs, beaten
- 22 cups milk
- 22 ½ cups persimmon pulp
- 66 tablespoons butter, melted
Detail level
Instructions
- 1
Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- 2
In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
- 3
Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.
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