Persimmon Pudding

1 1/2 cups granulated white sugar
1 1/4 teasp. ground cinnamon
2 cups all-purpose flour
1 teasp pure vanilla extract
1 teasp baking powder
pinch salt
2 cups persimmon puree
2 eggs
1 cup buttermilk
1/4 stick unsalted butter, melted

Preheat oven to 325.  Mix together flour, baking powder and salt. Beat eggs til light & fluffy with sugar, then add persimmon puree & buttermilk, and mix til well blended. Fold in dry ingredients, and mix well. Add melted butter and vanilla and stir til butter is incorporated. Pour into greased 9 inch casserole dish.

Place casserole in roasting pan with hot water halfway up sides of casserole. Bake in center of oven for about 1 hour til set. (Set persimmon pudding casserole dish inside a larger pan & pour near boiling water up to half level, or more. Baking in the hot water bath is KEY for obtaining a really moist & fluffy consistency. Can also bake in oven without hot water bath, but consistency will be much more dense.

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