Indiana Persimmon Pudding
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
YIELD: 24 servings.
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
Ingredients
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1-1/2 cups all-purpose flour
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1 cup sugar
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1 cup packed brown sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/8 teaspoon salt
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2 cups mashed ripe Hachiya persimmon pulp
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1-1/2 cups buttermilk
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3 eggs
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1/4 cup butter, melted
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1 teaspoon vanilla extract
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1 teaspoon maple flavoring
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Sweetened whipped cream
Directions
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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.
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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.
Nutrition Facts
1 piece (calculated without whipped cream): 142 calories, 3g fat (1g saturated fat), 32mg cholesterol, 124mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 2g protein.
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