Buttermilk Persimmon Pudding Recipe

Name: Buttermilk Persimmon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. pulp; 2 c. sugar; 1 1/2 c. flour; 1 tsp. soda; 1 1/2 c. buttermilk; 1/4 c. cream; 1 tsp. baking powder; 1/8 tsp. salt; 2 large eggs, beaten; 1/2 tsp. cinnamon; 1 tsp. vanilla; 1/4 c. butter

Servings: persons

2 c. pulp
2 c. sugar
1 1/2 c. flour
1 tsp. soda
1 1/2 c. buttermilk
1/4 c. cream
1 tsp. baking powder
1/8 tsp. salt
2 large eggs, beaten
1/2 tsp. cinnamon
1 tsp. vanilla
1/4 c. butter

1
Add sugar to pulp, then add beaten eggs, stirring well.
2
Then add soda to buttermilk.
3
Stir until foaming ceases.
4
Add buttermilk to first mixture and stir well.
5
Sift flour, salt and baking powder into persimmon mixture and beat well.
6
Add vanilla, cinnamon and cream.
7
Put butter into pan to melt, pour into batter, except enough to grease pan.
8
Beat well and bake in a 13 x 9-inch pan in slow oven for 45 minutes or until done.
9
Bake at 350u00b0.

1674

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. pulp, 2 c. sugar, 1 1/2 c. flour, 1 tsp. soda, and more.

Yes, Buttermilk Persimmon Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Persimmon Pudding

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