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  • Dymple's Delight Persimmon Pudding

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  • 1 1/2 cups flour
    1 teaspoon baking powder
    Pinch salt
    1 teaspoon cinnamon
    2 cups ripe persimmon pulp
    2 cups sugar
    2 eggs, beaten
    1 1/4 cups buttermilk
    1 teaspoon baking soda
    1/4 cup whipping cream
    1 tablespoon honey
    4 tablespoons butter, melted
    1/2 cup raisins
    1/2 cup pecans (optional)
    Whipped cream (optional)
    Into a large mixing bowl, sift the flour, baking powder, salt and cinnamon; set aside.
    In another bowl, combine the persimmon pulp and sugar; add the eggs and set aside. Stir together the buttermilk and baking soda; set aside.
    Add persimmon mixture to flour mixture, a portion at a time, alternating with a portion of buttermilk mixture, beating well by hand after each addition. Add the cream, honey and melted butter; beat well. Fold in the raisins and nuts, if desired.
    Pour into a buttered 9-by-13-inch baking dish and bake at 350 F for 1 hour or until center is set. Serve warm or cold with the whipped cream, if desired.
    Makes 12 to 16 servings.
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