Steps to Prepare Raw Persimmon Pudding

Traditional Indiana Persimmon Pudding

6 c very ripe american persimmons.

Recipe Summary Traditional Indiana Persimmon Pudding

This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold!

Ingredients | Raw Persimmon Pudding

2 cups persimmon pulp

2 eggs

1 cup white sugar

4 cups all-purpose flour

2 teaspoons baking soda

6 cups milk

1 tablespoon butter

Directions

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.

Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.

Info | Raw Persimmon Pudding

prep: 10 mins cook: 2 hrs total: 2 hrs 10 mins Servings: 15 Yield: 15 servings

TAG : Traditional Indiana Persimmon Pudding

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