persimmon pudding with sweet white sauce

Name: Persimmon Pudding with Sweet White Sauce
Prep time: 25 min
Cook time: 45 min
Yield: 10
Cuisine: American
Ingredients: 2 cup(s) persimmon pulp; 2 cup(s) sugar; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 2 cup(s) milk; 2 teaspoon(s) cinnamon; 1/2 teaspoon(s) ground cloves; 1/2 teaspoon(s) nutmeg; 2 eggs; 2 cup(s) flour; 1 teaspoon(s) baking soda; 1/2 cup(s) butter, melted; 1 1/2 teaspoon(s) vanilla; SWEET WHITE SAUCE; 4 cup(s) milk; 1 teaspoon(s) vanilla; 1/8 teaspoon(s) salt; 2/3 cup(s) sugar; 2 tablespoon(s) flour; 1/3 cup(s) butter, melted

review

Recipe by

Holly Grier- Wallace

@Cowgirl67

OTISCO, IN

This recipe is from my Memaw Miller and was a Fall Harvest treat she made for our family every year. Persimmons grow in our area of Southern Indiana and every fall we would either gather and pulp the persimmons ourselves or buy them already pulped from local farmers. Along with Uncle Don's Hikers Chowder, this takes me back to my childhood and the delicious meals my grandmother would prepare. This is an involved recipe, but well worth the time and effort!

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yield 10 -12

prep time 25 Min

cook time 45 Min

method Bake

Ingredients For persimmon pudding with sweet white sauce

2 c

persimmon pulp
2 c

sugar
2 tsp

baking powder
1/2 tsp

salt
2 c

milk
2 tsp

cinnamon
1/2 tsp

ground cloves
1/2 tsp

nutmeg
2

eggs
2 c

flour
1 tsp

baking soda
1/2 c

butter, melted
1 1/2 tsp

vanilla
SWEET WHITE SAUCE
4 c

milk
1 tsp

vanilla
1/8 tsp

salt
2/3 c

sugar
2 Tbsp

flour
1/3 c

butter, melted

How To Make persimmon pudding with sweet white sauce

1
Preheat oven to 325 for glass pans, 350 degrees for metal.

2
Grease and flour 2 9x13" pans.
3
Mix together; pulp, sugar, melted butter and milk and vanilla till well blended.
4
Add eggs one at a time, beating well after each addition.
5
Mix dry ingredients separately and add slowly to pulp mixture. Mix well but do not overbeat (it will make the pudding tough).
6
Divide into two pans. This will make a thin layer of pudding when baked.
7
Bake for 45-60 minutes until a toothpick inserted in the center is clean (check at 45 minutes ). When the toothpick comes out clean, it's done. Do not overbake, better the pudding is more on the moist side than not (it's pudding not cake).
8
While the pudding is baking, prepare the Sweet White Sauce.
9
Heat milk and butter over low heat.
10
Mix in sugar, flour, salt and vanilla. Mix well to avoid any lumps from the flour.
11
Increase heat to medium and whisk constantly until mixture comes to a boil.
12
Continue to boil and whisk until thickened (scrape the bottom of the pan often to avoid burning).
13
To assemble pudding: Cut pudding into 2" squares. Line two serving bowls, or one large bowl, with one layer of pudding squares, leaving a small amount of space between squares for sauce.
14
Spoon on the sweet white sauce to coat the first layer.
15
Continue alternating pudding and sauce layers, ending with a layer of sauce.
16
Serve warm or cold.
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