AUNT EDNA'S PERSIMMON PUDDING
This recipe comes from my great aunt Edna, which I got from my aunt Shirley. I always remember it from family reunions but only recently discovered how to make it. After making a couple batches and having them come out just as I remember as a kid, I decided I had to share it with the world.
Provided by Chef Curt
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Beat eggs, sugar and persimmon pulp in a large bowl.
- (To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
- Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
- Add to mixture and blend.
- Fold in flower, spices, baking powder, and salt.
- Add melted butter last and blend well.
- Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
- Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
- Remove pudding from oven, pour sauce over it and allow to cool.
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