Indiana Persimmon Pudding

14 ingredients
2 steps

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

  1. 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. 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.

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