ROSIE'S PERSIMMON PUDDING

Rosie's Persimmon Pudding image

The best persimmon recipe I have ever tried. Handed down in my wife's family from her mother and grandmother. If you have not tried persimmons, this is an excellent place to start.

Provided by larryh

Time 1h43m

Yield 12

Number Of Ingredients 12

Ingredients

1 serving cooking spray
3 cups all-purpose flour
2 ½ cups white sugar
2 cups persimmon pulp
1 cup milk
½ cup butter
2 eggs
2 teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
2 tablespoons water
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x16-inch baking pan.
Combine flour, 2 1/2 cups sugar, persimmon pulp, milk, butter, eggs, baking powder, and baking soda in a large bowl; beat with an electric mixer on high speed until smooth, about 1 minute. Pour into the prepared pan.
Bake in the preheated oven until set, about 1 hour. Increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is browned, 10 to 15 minutes more. Let cool, about 10 minutes; pudding will sink in the center.
Combine 1 cup sugar, water, and vanilla extract in a small saucepan over medium heat. Cook until sugar has dissolved into a clear glaze, 3 to 5 minutes. Pour over warm pudding; let stand until set, about 10 minutes.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 96.6 g, Cholesterol 53 mg, Fat 9.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 5.4 g, Sodium 209.3 mg, Sugar 59.4 g