Aunt Edna's Persimmon Pudding

Name: Aunt Edna's Persimmon Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16 serving(s)
Ingredients: 1 1/4 cups sugar; 2 eggs; 2 cups persimmon pulp; 1 cup buttermilk; 1 teaspoon baking soda; 1/4 lb butter, melted; 3 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cloves; 1 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1 teaspoon cinnamon; 2 cups flour; 1 cup brown sugar; 1/2 cup water; 1 tablespoon flour; 1 tablespoon butter; 1/8 teaspoon nutmeg; 1/8 teaspoon cinnamon; 1/8 teaspoon clove

Submitted by Chef Curt

"This recipe comes from my great aunt Edna, which I got from my aunt Shirley. I always remember it from family reunions but only recently discovered how to make it. After making a couple batches and having them come out just as I remember as a kid, I decided I had to share it with the world."

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photo by Chef Curt

Ready In:: 1hr
Ingredients:: 20
Serves:: 16

ingredients

1 ¹⁄₄ cups sugar
2 eggs
2 cups persimmon pulp
1 cup buttermilk
1 teaspoon baking soda
¹⁄₄ lb butter, melted
3 teaspoons baking powder
¹⁄₄ teaspoon salt
¹⁄₂ teaspoon ground cloves
1 teaspoon nutmeg
¹⁄₂ teaspoon ground ginger
1 teaspoon cinnamon
2 cups flour
Sauce
1 cup brown sugar
¹⁄₂ cup water
1 tablespoon flour
1 tablespoon butter
¹⁄₈ teaspoon nutmeg
¹⁄₈ teaspoon cinnamon
¹⁄₈ teaspoon clove

directions

Beat eggs, sugar and persimmon pulp in a large bowl.
(To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
Add to mixture and blend.
Fold in flower, spices, baking powder, and salt.
Add melted butter last and blend well.
Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
Remove pudding from oven, pour sauce over it and allow to cool.

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Reviews

This was the first recipe I have ever made with persimmons,It was delicious.I will make this year round since I have a bunch of pulp frozen.Thanks

DeLancey

RECIPE SUBMITTED BY

Chef Curt

Spencer, Indiana

Cooking is one of my many hobbies, right between fire spinning, model rocketry, gardening, deer hunting, and particle physics. By day I design medical devices at a small engineering research company, but the evening meal is my time to shine. My favorite cookbook to date is John Madden's guide to tailgating. It's definately a masculine cookbook (which I admit is why I bought it), but where else do you find a recipe for a whole roasted pig!?

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