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Persimmon Pudding #004

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Persimmon Pudding #004 (click here for recipe with metric measurements)  

This persimmon pudding recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:
  
2 Cups persimmon pulp
2 C
ups sugar
3 small eggs
1/2 stick (4 Tablespoons) margarine
1 teaspoon baking soda
1/2 C
up buttermilk
1-3/4 C
ups sweet cream (or milk)
1 t
easpoon cinnamon
2 Tablespoons additional persimmon pulp
1-3/4 C
ups flour
1 t
easpoon baking powder

Mix together the persimmon pulp, sugar and eggs. 

Mix baking soda with buttermilk and add to mixture in bowl. 

Melt margarine in baking pan and add to mixture. 

Sift flour and baking powder together and add alternately with cream or milk.  Add cinnamon and mix well. 

Fold in the additional 2 Tablespoons persimmon pulp. 

Pour into 13 x 9-inch metal pan and bake at 350 F for 55-60 minutes.  Be careful not to over bake.



Persimmon Pudding #004 (metric measurements)

This persimmon pudding recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:


480 ml persimmon pulp
400 g
sugar
3 small eggs
1/2 stick (30 g) margarine
5 ml baking soda
120 ml
buttermilk
420 ml
sweet cream (or milk)
5 ml
cinnamon
30 ml additional persimmon pulp
310 g
flour
5 ml
baking powder

Mix together the persimmon pulp, sugar and eggs. 

Mix baking soda with buttermilk and add to mixture in bowl. 

Melt margarine in baking pan and add to mixture. 

Sift flour and baking powder together and add alternately with cream or milk.  Add cinnamon and mix well. 

Fold in the additional 30 ml Tablespoons persimmon pulp. 

Pour into 33x23x5 cm (3.5 L) metal pan and bake at 177 C for 55-60 minutes.  Be careful not to over bake.




persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA) for their permission (granted October 2007) to run this recipe here.  It was originally printed in their 1995 "Indiana Nutgrower's Cookbook" which went through three printings.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.