Traditional Indiana Persimmon Pudding | Recipe Finder

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15servings
278calories

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Traditional Indiana Persimmon Pudding

Source: allrecipes.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Carbohydrates, Cellulose
Vitamins	B₁, B₂, B₃, B₁₂, H, D
Minerals	Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

2 cups persimmon pulp
2 eggs
1 cup white sugar
4 cups all-purpose flour
2 teaspoons baking soda
6 cups milk
1 tablespoon butter

Instructions Jump to Ingredients ↑

Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.

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