Traditional Indiana Persimmon Pudding Recipes

OLD FASHIONED PERSIMMON PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, whisk sugar, flour and baking soda.
• In a small bowl, crack both eggs. Add one at a time to the dry ingredients; whisk to incorporate.
• Add one cup of the milk, and mix with the whisk.
• Add the persimmon pulp, and mix well; add remaining milk and whisk until smooth and batter- like.
• Pour into a deep, oven proof vessel (like a Dutch oven).
• Bake for 1 hour and 40 minutes. Stir - scraping the sides and bottom - until smooth every 20 minutes. The pudding will start to resemble a batter and then will darken and thicken as it cooks.
• Remove from oven, and pour into a serving dish. Let cool completely; cover and refrigerate.
• To serve, spoon into a dish and top with whipped cream.

OLD-FASHIONED PERSIMMON PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.

TRADITIONAL INDIANA PERSIMMON PUDDING

Steps:

• 1. 1. Preheat the oven to 350 degrees F (175 degrees C). 2. 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. 3. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.

INDIANA PERSIMMON PUDDING

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.

HARRIET DAVIS'S INDIANA PERSIMMON PUDDING

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.