Recipe Nonnie's Persimmon Pudding
Nonnie's Persimmon Pudding
Ingredients
2 cups persimmon pulp, 2 cups white sugar, 2 eggs, beaten, 1 teaspoon baking soda, 1 cup all-purpose flour, 1 pinch salt, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 ½ cups buttermilk, ¼ cup heavy cream, 1 tablespoon honey, 4 tablespoons butter, melted
Instructions
Preheat your oven to 350 degrees F and grease a 9x13 inch pan. Combine persimmon pulp and sugar, then beat in a mixture of eggs and baking soda. Alternating in four parts, stir the combined dry ingredients and buttermilk into the pulp mixture until smooth. Fold in cream, honey, and melted butter before pouring the batter into the pan. Bake for one hour, then turn off the oven but leave the pudding inside. Prepare a sauce by whisking sugar and flour into boiling water for 5 minutes, then stir in vanilla. Pour the sauce over the pudding and let it rest in the cooling oven for 20 minutes to finish.
Nutrition
Total Fat 7g 9%, Saturated Fat 4g 20%, Cholesterol 49mg 16%, Sodium 209mg 9%, Total Carbohydrate 67g 24%, Dietary Fiber 1g 4%, Total Sugars 45g, Protein 4g, Vitamin C 26mg 131%, Calcium 76mg 6%, Iron 2mg 9%, Potassium 200mg 4%
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Recipe Nonnie's Persimmon Pudding.