Rosie's Persimmon Pudding recipe

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Ingredients

1 serving cooking spray
3 cups all-purpose flour
2 ½ cups white sugar
2 cups persimmon pulp
1 cup milk
½ cup butter
2 eggs
2 teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
2 tablespoons water
1 teaspoon vanilla extract

Nutrition Info

480.8 calories
carbohydrate: 96.6 g
cholesterol: 53 mg
fat: 9.4 g
fiber: 1.4 g
protein: 5.3 g
saturatedFat: 5.4 g
servingSize: -
sodium: 209.3 mg
sugar: 59.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x16-inch baking pan.

  2. Combine flour, 2 1/2 cups sugar, persimmon pulp, milk, butter, eggs, baking powder, and baking soda in a large bowl, beat with an electric mixer on high speed until smooth, about 1 minute. Pour into the prepared pan.

  3. Bake in the preheated oven until set, about 1 hour. Increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is browned, 10 to 15 minutes more. Let cool, about 10 minutes, pudding will sink in the center.

  4. Combine 1 cup sugar, water, and vanilla extract in a small saucepan over medium heat. Cook until sugar has dissolved into a clear glaze, 3 to 5 minutes. Pour over warm pudding, let stand until set, about 10 minutes.

Recipe Yield

1 10x16-inch pan

Recipe Note

The best persimmon recipe I have ever tried. Handed down in my wife's family from her mother and grandmother. If you have not tried persimmons, this is an excellent place to start.

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