Persimmon is in season here in Indiana in the fall months. Persimmon are grown in the southern part of Indiana. There is even a Persimmon Festival in September. Persimmon pudding is a favorite old fashioned dessert for the fall and winter months.
I was introduced to persimmon pudding a few years ago! It's actually one of my dad's favorite recipes that my grandma makes this time of year. I had always heard them mention it, but had never tried it until a few years ago. I loved it too!! This is a recipe my grandma learned from her mom, I asked her if she minded if I shared it here.
Ingredients:
1 cup sugar
1/2 cup butter, softened
2 1/2 cup milk
1 tsp salt
1 1/2 cup flour
2 1/2 tsp Clabber Girl baking powder
3 eggs
1 pint persimmon puree
Directions:
Combine all ingredients into a large mixing bowl and mix with a handheld mixer until mixed well. Pour mixture into a 9x13 baking pan and bake for 50 minutes at 350 degrees. Stick a butter knife or toothpick in the center at the end of the 50 minutes to check if the pudding is baked all the way through. Bake a little longer if it's not. Cool to somewhat warm before serving. Top it off with cool whip before serving. Serve it in cut out squares or dolloped in a bowl.
PRINTABLE RECIPE HERE
Once cooled, the persimmon pudding can be stored at room temperature for about 8 hours. Then in the refrigerator for a day or 2. Simply reheat until warm in the microwave to enjoy more.
Persimmon pudding is a lightly spiced, with its own flavor, baked pudding that is similar to a custard with a pumpkin pie texture.
Thanksgiving is almost here and it would be paired perfectly with a big Thanksgiving feast. Add persimmon pudding to your Thanksgiving menu this year and years to come.
This post is sponsored by Clabber Girl Baking Powder but my
thoughts/opinions are always 100% my own
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