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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Pick 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.
2In a large mixing bowl, mix the persimmon pulp, eggs and sugar together.
3In a medium mixing bowl, sift the flour, baking powder, soda and salt together. Mix milk and vanilla together.
4Add flour mixture to pulp mixture, alternating with liquids. Mix well. Add cinnamon and beat well.
5Pour 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