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Persimmon Pudding Recipe

Fall is a wonderful time of year in the Midwest and this dessert is a Hoosier favorite. This old-fashioned pudding is moist, dense and firm. It's not like the packaged pudding mixes.—Judy Tharp, Indianapolis, Indiana

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Persimmon Pudding Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 24 Servings

15 40 55

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

Directions

In a large bowl, combine the first seven ingredients. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened.
Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream. Yield: 24 servings.

Nutritional Facts 1 piece (calculated without whipped cream) equals 142 calories, 3 g fat (1 g saturated fat), 32 mg cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Persimmon Pudding in Taste of Home Christmas Annual Annual 2011, p144