Traditional Indiana Persimmon Pudding
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"This recipe has been handed down in our family since 1850. Its a Thanksgiving favorite, hot or cold!"
Original recipe yield: 15 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 2 Hours
- Ready In:
- 2 Hours 10 Minutes
- Servings:
- 15
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INGREDIENTS:
- 4 cups persimmon pulp
- 2 eggs
- 1 cup white sugar
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 6 cups milk
- 1 tablespoon butter
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DIRECTIONS:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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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