Persimmon Pudding: A family favorite

November 18, 2:20 PMMiami Food and Drink ExaminerRosalie E. Leposky

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Miami Food and Drink Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Persimmons © George Leposky

Mrs. Wheeler’s persimmon pudding recipe makes a welcome addition to anyone’s Thanksgiving table and is one of my family’s holiday favorites.

Persimmon Pudding is from  Frances Wheeler's Indian Cookin (Nowega Press, 1973).

Persimmon Pudding
1 1/2 cup buttermilk       
2 eggs
1/4 pound butter             
2 cups sugar
2 cups sifted flour          
2 cups persimmons

Through a colander sitting over a bowl, press enough persimmons to make two cups of fruit.

Into another bowl, crack and beat the eggs. Beat the eggs with a whisk or hand mixer. Add the milk, sugar, and melted butter. Whisk in the flour, and stir in the persimmons. Mix well. Butter and flour the inside of a 9-by-12-inch baking dish, and pour the batter into it. Bake at 400 degrees F. until the top browns evenly.

NOTE: This temperature may be a little high for modern ovens. As is typical of many older recipes, no baking time is recommended. Experiment with your oven and keep an eye on the pudding as it bakes to find the right temperature and cooking time.

NOTE:  Recipe can also be made with honey.  Carefully sweeten to taste and thicken with extra sifted flour as needed.

If you liked this recipe, visit Examiner.com's Thanksgiving menu musts recipe slideshow.