Indiana Persimmon Pudding Recipes

HARRIET DAVIS'S INDIANA PERSIMMON PUDDING

Harriet Davis's Indiana Persimmon Pudding image

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.

Provided by Amy

Categories Desserts Custards and Pudding Recipes

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

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

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Combine buttermilk and baking soda together in a bowl.
Combine flour, baking powder, cinnamon, and salt in a separate bowl.
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.
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.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 60.2 g, Cholesterol 49.2 mg, Fat 7.1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4 g, Sodium 243.4 mg, Sugar 34.9 g

INDIANA PERSIMMON PUDDING

Indiana Persimmon Pudding image

Fall is a wonderful time of year in the Midwest and this dessert is a Hoosier favorite. This old-fashioned pudding is moist, dense and firm. It's not like the packaged pudding mixes.-Judy Tharp, Indianapolis, Indiana

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 24 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 cups mashed ripe Hachiya persimmon pulp
1-1/2 cups buttermilk
3 eggs
1/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon maple flavoring
Sweetened whipped cream

Steps:

In a large bowl, combine the first seven ingredients. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream.

Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

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