Persimmon Pudding -- Quad-Cities Online Recipe Book
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Desserts:

Persimmon Pudding

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Ingredients

1/3 cup butter, softened
2 cups sugar
2 large eggs
2 cups persimmon pulp
1 cup buttermilk
1 teaspoon baking soda, dissolved in buttermilk
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
2 cups milk
1 tablespoon cinnamon

Instructions

Cream the butter, sugar and eggs. Add persimmon pulp. Add buttermilk and sweet milk, blend. Add dry ingredients. Mix well. Butter a 9x13-inch pan (only use butter). Bake at 350 degrees F. for 50-60 minutes. Do not overbake; it will fall after baking. Serve after cooled with cool whip on top.

Shelly Carling-Kelly
Davenport



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