Persimmon Pudding With Sweet White Sauce
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
PERSIMMON PUDDING
- 2 cups sugar
- 1⁄2 cup butter
- 2 whole eggs
- 2 cups persimmon pulp
- 2 cups buttermilk
- 1⁄2 teaspoon baking soda
- 2 cups all-purpose flour
- 2 teaspoons baking powder
-
SWEET WHITE SAUCE
- 2 cups sugar
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
directions
- Preheat oven to 325°F for glass pans, or 350°F for metal pans.
- Grease and flour two 9"x13" pans.
- Cream the sugar and butter together.
- Add the eggs, one at a time, until thoroughly incorporated.
- Add the persimmon pulp and the buttermilk to the mixture.
- Dissolve the baking soda in a little bit of warm water, let fizz, and then add to the mixture.
- Mix the baking powder with one (1) cup of flour and add to mixture.
- Add the second cup of flour a little bit at a time, but do not overbeat as this will make the pudding tough.
- Divide the batter into two pans (this will produce a rather thin layer of pudding when baked).
- Bake for 45 to 60 minutes checking for doneness by inserting a toothpick in the center after 45 minutes.
- Do NOT overbake!
- Better the pudding be a little on the moist side than dry.
- For the sauce, place the first 4 ingredients in saucepan, bring to boil, boil 5 minutes, then remove from heat and add the vanilla.
- Once the pudding is done and has cooled a little, cut it into 3” squares and layer it in a serving dish with the warm sauce between the layers and ending with sauce spooned over the top.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.