Gramma Edna's Persimmon Pudding

1. 1

   Preheat oven to 350F.

2. 2

   Sift together the sugar, flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves.

3. 3

   Make sure the dry ingredients are thoroughly mixed and the spices are consistently blended throughout.

4. 4

   Blend the egg, milk, vanilla extract, and butter together.

5. 5

   Slowly add the persimmon pulp, a couple of spoonfuls at a time, until thoroughly combined.

6. 6

   Carefully add the dry ingredients to the wet ingredients one cup at a time, until a heavy batter is formed; if you are using an electric mixer blend these together on a low speed so that excess gluten is not formed in the flour.

7. 7

   Place batter in a heavy covered baking dish (Dutch oven or Pyrex is best) and bake for 35-55 minutes until the edges are firm and the center is still soft.

8. 8

   Let cool until the pudding is set up and easy enough to handle.

9. 9

   If you are not going to eat the pudding immediately, wrap it well in aluminum foil.

10. 10

    These puddings can be frozen for 3-4 months, and mailed via priority.

* Per serving · 4 servings · Values may vary.

No additional tips available.