PERSIMMON PUDDING
(recipe of Eva Powell, a former elementary-school librarian in Mitchell, Indiana, who has five times running won the town's Persimmon Pudding Contest, the centerpiece of the annual Mitchell Persimmon Festival, which started in 1947--recipe reprinted in "Saveur")
Yield: 8 - 10 servings
Pulp from enough ripe persimmons to make 2 cups
2 cups sugar
2 eggs, beaten
1 1/2 cups buttermilk
1 teaspoon baking soda
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
A pinch of salt
1/4 cup heavy cream
4 tablespoons butter, melted
2 cups sugar
2 eggs, beaten
1 1/2 cups buttermilk
1 teaspoon baking soda
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
A pinch of salt
1/4 cup heavy cream
4 tablespoons butter, melted
- Preheat oven to 350°F. Put pulp and sugar into large mixing bowl. Mix well. Beat in eggs. Put buttermilk and baking soda into a small bowl and stir. Add to pulp, and mix well.
- Sift together flour, baking powder, cinnamon, salt into a med. bowl. Gradually add to pulp, stirring til well combined. Add heavy cream and mix well.
- Grease a 9x13 inch baking dish with some of the butter. Stir the remaining butter into the batter.
- Pour batter into dish. Bake til dark brown and toothpick inserted into center comes out clean, about 1 hour. Set aside to cool. Serve with whipped cream if you like.
