Name: Persimmon Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 1-1/2 cups all-purpose flour -; 1 cup sugar -; 1 cup packed brown sugar -; 1 teaspoon baking powder -; 1 teaspoon baking soda -; 1/2 teaspoon ground cinnamon -; 1/8 teaspoon salt -; 2 cups mashed ripe Hachiya persimmon pulp -; 1-1/2 cups buttermilk -; 3 eggs -; 1/4 cup butter, melted -; 1 teaspoon vanilla extract -; 1 teaspoon maple flavoring -; Sweetened whipped cream -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Persimmon Pudding

1. 1-1/2 cups all-purpose flour -

2. 1 cup sugar -

3. 1 cup packed brown sugar -

4. 1 teaspoon baking powder -

5. 1 teaspoon baking soda -

6. 1/2 teaspoon ground cinnamon -

7. 1/8 teaspoon salt -

8. 2 cups mashed ripe Hachiya persimmon pulp -

9. 1-1/2 cups buttermilk -

10. 3 eggs -

11. 1/4 cup butter, melted -

12. 1 teaspoon vanilla extract -

13. 1 teaspoon maple flavoring -

14. Sweetened whipped cream -

How to cook deliciously - Persimmon Pudding

1. Stage

Preheat your oven to 325°F. In a large bowl, combine the flour, sugar, brown sugar, baking powder, baking soda, cinnamon and salt. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into the dry ingredients just until moistened.

2. Stage

Transfer the mixture to a greased 13x9-inch baking pan. Bake for 40 to 45 minutes, or until the pudding begins to pull away from the sides of the pan and the center is firm. Serve warm with whipped cream.