Traditional Indiana Persimmon Pudding Popular Recipes

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Traditional Indiana Persimmon Pudding

"This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold!"

Ingredients :

2 cups persimmon pulp
2 eggs
1 cup white sugar
4 cups all-purpose flour
2 teaspoons baking soda
6 cups milk
1 tablespoon butter

Instructions :

Prep : 10M	Cook : 15M	Ready in : 2H10M

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.