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Persimmon Pudding

Persimmon Pudding
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
24 ServingsPrep: 15 min. Bake: 40 min. + cooling

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.
© Taste of Home 2013

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Persimmon Pudding (continued)

Nutrition 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.
© Taste of Home 2013