Persimmon Pudding (Stirred)

Persimmon pudding is one of my all time favorite fall desserts. I prefer the stirred kind over the cake versions. I’ve provided you with both versions. Warm for me! and don’t forget the whipped cream.

Print

PERSIMMON PUDDING (STIRRED)

There are two versions of Persimmon pudding. Stirred is a very dark thick pudding. The cake version is dark and thick cake like. It's cut in squares. Both are great with whipped cream. They can be served warm or cold.

Ingredients

• 2 cups persimmon pulp
• 2 large eggs
• 1 cup sugar
• 4 cups all-purpose flour
• 2 tsp. baking soda
• 6 cups whole milk
• 1 tbsp. butter

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl stir together the persimmon pulp and eggs using a whisk. Stir in sugar.
3. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth.
4. Pour into a large greased crock or casserole dish. Dab with butter.
5. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished.

1. After years of baking this in a large crock, my Mom has discovered that using a slow cooker works just as well. Turn on high and stir every 15 minutes until pudding is dark and thick.

Created using The Recipes Generator