Southern Eats

      Persimmon Pudding      

This recipe came from my grandmother, to my mother, to me.

1 cup persimmon pulp
1 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
1 cup plain flour
1 teaspoon vanilla
1 cup buttermilk (can substitute sour milk or sweet milk with a tablespoon of lemon juice in it)
1 teaspoon baking soda
1/2 cup sweet milk
2 eggs, beaten
1/4 cup melted butter

Combine all ingredients and mix well. Bake in a slow oven (275 degrees) for 2 hours or until done in the middle (check regularly after 1 hour as it may get ready early).

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