Name: Harriet Davis's Indiana Persimmon Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Buttermilk - 1 ½ cups; Baking soda - 1 teaspoon; All-purpose flour - 1 ½ cups; Baking powder - 1 teaspoon; Ground cinnamon - ½ teaspoon; Salt - ⅛ teaspoon; Persimmon pulp - 2 cups; White sugar - 2 cups; Eggs, well beaten - 2; Heavy whipping cream - ¼ cup; Butter, melted - ¼ cup

Harriet Davis's Indiana Persimmon Pudding

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Harriet Davis's Indiana Persimmon Pudding

1. Buttermilk - 1 ½ cups

2. Baking soda - 1 teaspoon

3. All-purpose flour - 1 ½ cups

4. Baking powder - 1 teaspoon

5. Ground cinnamon - ½ teaspoon

6. Salt - ⅛ teaspoon

7. Persimmon pulp - 2 cups

8. White sugar - 2 cups

9. Eggs, well beaten - 2

10. Heavy whipping cream - ¼ cup

11. Butter, melted - ¼ cup

How to cook deliciously - Harriet Davis's Indiana Persimmon Pudding

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

Combine buttermilk and baking soda together in a bowl.

3. Stage

Combine flour, baking powder, cinnamon, and salt in a separate bowl.

4. Stage

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. Stage

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.