Harriet Davis's Indiana Persimmon Pudding

This classic Indiana persimmon pudding recipe from a Hoosier grandmother is an easy, delicious fall dessert to serve at Thanksgiving.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 311 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon baking powder
• 2 cups persimmon pulp
• 2 eggs, well beaten
• 1.5 cups all-purpose flour
• 0.5 teaspoon ground cinnamon
• 0.125 teaspoon salt
• 0.25 cup butter, melted
• 0.25 cup heavy whipping cream
• 1.5 cups buttermilk

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Combine flour, baking powder, cinnamon, and salt in a separate bowl.

Step 3

Combine buttermilk and baking soda in a medium bowl.

Step 4

Mix together persimmon pulp and sugar in a large bowl until well combined. Mix in beaten eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter until incorporated. Pour batter into a 9x13-inch baking dish.

Step 5

Bake in the preheated oven until edges pull away from the sides of the dish and cracks begin to appear in the center, 25 to 30 minutes. Chill in the refrigerator until serving.