Ann Collin's Persimmon Pudding

Bryson Hatfield

By
@BestBaker90

Got this recipe from a lady named Ann Collins, who got it from her mother-in-law. Ann told me this was her favorite recipe for Persimmon Pudding.


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Rating:

Comments:

Serves:

Alot

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

HALF RECIPE:

1 c
persimmon pulp
2 large
eggs
1 c
sugar
3/4 c
all-purpose flour
1/2 tsp
baking powder
1/2 tsp
soda
1/4 tsp
salt
1 1/4 c
evaporated milk
1 tsp
vanilla extract
1/4 c
butter, melted
2 1/2 tsp
ground cinnamon

FULL RECIPE:

2 c
persimmon pulp
4 large
eggs
2 c
sugar
1 1/2 c
all-purpose flour
1 tsp
baking powder
1 tsp
soda
1/2 tsp
salt
2 1/2 c
evaporated milk
2 tsp
vanilla extract
1/2 c
butter, melted
5 tsp
ground cinnamon

Directions Step-By-Step

1
Pick which recipe you plan to use. Half recipe fills an 8 x 8" pan; a full recipe fills an 9 x 13" pan. Grease and flour desired pan and preheat oven to 325 degrees.
2
In a large mixing bowl, mix the persimmon pulp, eggs and sugar together.
3
In a medium mixing bowl, sift the flour, baking powder, soda and salt together. Mix milk and vanilla together.
4
Add flour mixture to pulp mixture, alternating with liquids. Mix well. Add cinnamon and beat well.
5
Pour into prepared pan. Bake approximately 1 hour. Cool and cut into squares.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Heirloom