Drema's Persimmon Pudding
When I was a small child I can remember my Mommaw going to great lengths to visit her sister and gather these things called persimmons. Never knew or appreciated all the trouble those two women (Lula and Alma) were going through while they were inside preparing darn things called persimmons over 30 yrs ago. Outside playing without a care in the world. When we left we only had bags of orange stuff to take home and freeze! What a waste I thought until that first bite! I have a new appreciation for puree!
2 cpersimmon pulp, prepared
2 cgranulated sugar
2 largeeggs, well beaten
1 cflour, self-rising
1 cmilk (whole or 2%)
1/2 cbutter or margarine, melted
1/2 tspcinnamon, ground
1/2 tspcloves, ground
1 tspvanilla extract, pure
How to Make Drema's Persimmon Pudding
- Preheat oven to 350 degrees F. Spray a glass baking dish with non-stick spray coating. Wipe excess out with paper towel. Set aside.
- In large mixing bowl, place persimmon pulp. Add sugar, well beaten eggs and remaining ingredients ending with vanilla. Mix thoroughly.
- Pour into baking dish and bake for approximately 45 minutes.
- *Optional - For variety add 1/2 cup flaked coconut to mixture before baking. (In remembrance of my mommaw's sister Alma Harris who actually grew the darn things, helped her make the pulp and gave us the idea of adding coconut)!
- *Tip: This is actually better every day older it gets. Place in fridge after cooling and cutting in squares.