Harriet Davis's Indiana Persimmon Pudding

This is my grandmother's recipe that she made each Thanksgiving when I was growing up. She was a native Hoosier and resided in Orleans, IN for many years. Although not a huge fan of cooking, this is one recipe she made very well and it is always one that makes me remember her fondly. Serve chilled and top with whipped cream.

• 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
• 1 ½ cups all-purpose flour
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• ¼ cup butter, melted
• ¼ cup heavy whipping cream
• 1 ½ cups buttermilk
• 2 cups persimmon pulp
• 2 eggs, well beaten

Recipe Instructions

Step 1

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

Step 2

Combine buttermilk and baking soda together in a bowl.

Step 3

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

Step 4

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

Step 5

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