Old Mother Miriam's Persimmon Pudding
A classic, comforting persimmon pudding recipe passed down through generations. This version uses readily available ingredients and straightforward techniques for a delicious and heartwarming dessert.
1 1/2 cups
All-Purpose Flour
1 tsp
Baking Soda
1 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/4 tsp
Ground Cloves
See all 12 ingredients ↓
A classic, comforting persimmon pudding recipe passed down through generations. This version uses readily available ingredients and straightforward techniques for a delicious and heartwarming dessert.
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together all Dry Ingredients.
- In a separate bowl, combine all Wet Ingredients. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour batter into the prepared baking pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving. Serve warm or at room temperature.
Ingredients
8
- Dry Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1/4 tsp Salt
- Wet Ingredients
- 1 cup Persimmon Pulp
- 1/2 cup Buttermilk
- 1/2 cup Butter-melted
- 3/4 cup Granulated Sugar
- 1 Egg
- 1 tsp Vanilla Extract
Equipment
- 8x8 inch baking pan
- Large bowl
- Whisk
- Toothpick
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together all Dry Ingredients.
- In a separate bowl, combine all Wet Ingredients. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour batter into the prepared baking pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving. Serve warm or at room temperature.
Nutrition per serving
Calories
280
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