Tuesday, September 15, 2009

HOOSIER'S BUTTERMILK PERSIMMON PUDDING

This recipe is from an old Indiana church cookbook.

2 cups persimmon pulp
1 cups buttermilk
2 eggs
1 tsp baking soda
1 tsp salt
2 1/2 cups flour
1 1/2 cups sugar
1 stick butter
1 tsp nutmeg
1 tsp cinnamon

Preheat oven to 350 degrees.

Grease and lightly flour a 9 x 13-inch baking pan; set aside.

Mix the butter and sugar together; add persimmon pulp. Blend mixture together well and stir in the buttermilk; add the eggs and mix well. In a small bowl, combine the baking soda, salt, flour, nutmeg, and cinnamon. Add the flour mixture to the persimmon mixture and mix together until well combined. Pour the batter into the prepared baking pan. Bake 35 to 40 minutes.

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