Harriet Davis'S Indiana Persimmon Pudding Recipe

Name: Harriet Davis'S Indiana Persimmon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups buttermilk; 1 teaspoon baking soda; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; 2 cups persimmon pulp; 2 cups white sugar; 2 eggs, well beaten; 1/4 cup heavy whipping cream; 1/4 cup butter, melted

Servings: persons

1 1/2 cups buttermilk
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 cups persimmon pulp
2 cups white sugar
2 eggs, well beaten
1/4 cup heavy whipping cream
1/4 cup butter, melted

1
Preheat oven to 325 degrees F (165 degrees C).
2
Combine buttermilk and baking soda together in a bowl.
3
Combine flour, baking powder, cinnamon, and salt in a separate bowl.
4
Mix persimmon pulp and sugar together in a large bowl. Beat in eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter. Pour batter into a 9x13-inch baking pan.
5
Bake in the preheated oven until edges pull away from the sides of the pan and cracks begin to appear in the center, 25 to 30 minutes. Chill until serving.

1388

kcal

Calories

Fat

137

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 11 ingredients. The key ingredients include: 1 1/2 cups buttermilk, 1 teaspoon baking soda, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Harriet Davis'S Indiana 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.

Harriet Davis'S Indiana Persimmon Pudding

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