Persimmon Pudding

Applacres

2 cups persimmon pulp

2 cups sugar

1 ½ cups flour

1 teaspoon soda

1 ½ cups buttermilk

¼ cup cream

1 teaspoon baking powder

1/8 teaspoon salt

2 large eggs, beaten

½ teaspoon cinnamon

1 teaspoon vanilla

¼ cup butter

Add sugar to the persimmon pulp, then add beaten eggs, stirring well. Add soda to buttermilk and stir until foaming ceases. Add buttermilk mixture to the persimmon mixture and stir well. Sift flour, salt and baking powder into persimmon mixture and beat well. Add vanilla, cinnamon, and cream. 

It's a beautiful batter.

Melt butter in a 9x12” pan. Pour butter into batter, leave a little butter in the pan to prevent sticking. Mix batter with butter, beating well. Bake at 350 for 45 minutes or until done.

All done! (And by the way, none the worse for wear for me using gluten-free flour.)

Always serve with a dollop of whipped cream!

My Rating: 5/5 "One of my all-time favorite desserts. My family eats it every Christmas. (This isn't my family's recipe, but it's close, and it's from one of my favorite places to shop for food on this whole earth, Applacres in Southern Indiana.) It's rich and delicious in a wonderful wintery way, the texture is great, and it's wonderfully satisfying. It's really hard to find persimmon pulp - the right kind, anyway - unless you live in Indiana, but keep your eyes peeled for that Hoosier delicacy because it's utterly amazing, especially in this dessert."