Traditional Indiana Persimmon Pudding |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 15 |
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This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold! Ingredients:
2 cups persimmon pulp |
2 eggs |
1 cup white sugar |
4 cups all-purpose flour |
2 teaspoons baking soda |
6 cups milk |
1 tablespoon butter |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
3. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.
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