Persimmon Pudding
Eva Powell's Persimmon Pudding is a favorite at the Persimmon Festival in Mitchell, Ind., which features the autumn fruit in everything from truffles to pizza. Another festival favorite: Persimmon Sorbet.Discover more great food festivals here.
ingredients:
2 cups persimmon pulp
2 cups sugar
2 large eggs
1 tsp baking soda
11⁄2 cups buttermilk
11⁄2 cups flour
1 tsp baking powder
1/8 tsp salt
1⁄2 tsp cinnamon
1⁄4 cup cream
1/8 lb butter or margarine
2 cups sugar
2 large eggs
1 tsp baking soda
11⁄2 cups buttermilk
11⁄2 cups flour
1 tsp baking powder
1/8 tsp salt
1⁄2 tsp cinnamon
1⁄4 cup cream
1/8 lb butter or margarine
directions:
1. Mix pulp and sugar. Beat eggs; add to persimmon mixture and stir well.
2. Add baking soda to buttermilk; stir until foaming stops. Combine with persimmon mixture.
3. Sift together flour, baking powder, and salt; fold into persimmon mixture and beat well. Add cinnamon and cream.
4. Melt butter and pour into batter, leaving just enough to grease pan. Beat well; bake about 1 hour in a 350°F oven.
KITCHEN COUNTER:
Serves 8-12.
