Randolph County Persimmon Pudding

14 ingredients
5 steps

Ingredients

  • 1/2 gal. persimmons, crushed and strained (makes 3 c. juice)
  • 3 1/2 c. sugar
  • 1 c. butter, creamed
  • 4 eggs
  • 1 c. sweet milk
  • 1 c. buttermilk
  • 1 tsp. soda
  • 1 tsp. baking powder
  • 1 tsp. mixed spices (nutmeg, cinnamon and allspice)
  • 3 c. plain flour
  • 1 Tbsp. vanilla
  • 1 large (1 1/2 c.) grated sweet potato
  • 1/2 c. dark raisins (optional)
  • 1/2 c. shredded coconut (optional)

Directions

  1. 1
    In very large mixing
  2. 2
    bowl, blend all ingredients well, adding persimmons and sweet potato last to insure smooth consistency. Place in baking dish.
  3. 3
    Bake in moderate oven at 350° to 375° for 1/2 hour or until knife inserted in center comes out clean.
  4. 4
    Serve hot or cold with sweetened whipped cream.
  5. 5
    Cut in squares.

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