blue ribbon persimmon pudding
(1 rating)
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Here in the south, we know it is not Fall until we've had at least one piece of warm-out-of the-oven Persimmon Pudding. Alot of people in our area make Persimmon Pudding, including myself, and we all make it our own special way. Some of us use vanilla and cinnamon, while others use cocoa, sweet potatoes, pineapple, coconut or raisins. Come on and give it a try. We're all certain you'll be pleased.
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(1 rating)
Ingredients For blue ribbon persimmon pudding
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2 1/2 csugar
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3 lgeggs
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2 call-purpose flour
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1 cbuttermilk
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1 tspsoda
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1 stickmargarine, melted
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1 ptpersimmon pulp (usually 1 1/2 to 2 cups)
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pure vanilla extract
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cinnamon
How To Make blue ribbon persimmon pudding
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1Combine sugar, eggs, flour, buttermilk, soda, margarine, persimmon pulp; mix until well mixed. Add your desired amount of pure vanilla extract and cinnamon. I normally use 2 teaspoons vanilla and 1 teaspoon cinnamon.
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2Pour into a greased 13 x 9 x 2 inch dish. Bake at 300 degrees for 1 hour, or until golden brown. Test with toothpick, when it's stuck 3 inches from center and comes out clean, your pudding is done.
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3Let cool until warm and slice out you a piece. Add whipped cream and prepare for a taste of Southern Heaven!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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