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Indiana Persimmon Pudding Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 24 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Persimmon Pudding in Taste of Home Christmas Annual Annual 2011, p144

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.

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