Recipe Harriet Davis's Indiana Persimmon Pudding
Harriet Davis's Indiana Persimmon Pudding
Ingredients
1 ½ cups buttermilk, 1 teaspoon baking soda, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ⅛ teaspoon salt, 2 cups persimmon pulp, 2 cups white sugar, 2 eggs, well beaten, ¼ cup heavy whipping cream, ¼ cup butter, melted
Instructions
Set the oven to 325 degrees F (165 degrees C). In one bowl, stir together buttermilk and baking soda. In another, whisk the flour, baking powder, cinnamon, and salt. In a large bowl, blend persimmon pulp with sugar, then beat in the eggs. Gradually mix in the buttermilk and flour mixtures until just combined. Stir in the heavy cream and melted butter. Spread the batter into a 9x13-inch pan. Bake for 25 to 30 minutes until edges separate from the pan and the center shows small cracks. Allow to chill before serving.
Nutrition
Total Fat 7g 9%, Saturated Fat 4g 20%, Cholesterol 49mg 16%, Sodium 243mg 11%, Total Carbohydrate 60g 22%, Dietary Fiber 1g 4%, Total Sugars 35g, Protein 4g, Vitamin C 26mg 131%, Calcium 81mg 6%, Iron 2mg 11%, Potassium 202mg 4%
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Recipe Harriet Davis's Indiana Persimmon Pudding.