Farm Store: Open Today 9 - 6
Dining: Open Today 10:30-6:00

Activities: Closed for Season

Closed Sundays
Persimmon Pudding

Ingredients

2 cups persimmon pulp (1 pint)

2 cups sugar

2 eggs

1 ¾ cup sifted flour

2 t. baking powder

1 t. baking soda

Dash of cinnamon

1 cup half and half

1 cup buttermilk

½ cup melted butter

2016-05-17 11.22.18-1

Directions: 
Use a pastry brush to coat baking pan well with melted butter; save remaining butter. Combine persimmon pulp, sugar, and eggs. Stir flour with baking powder, baking soda, and cinnamon; add to persimmon mixture alternating with a combination of cream, buttermilk, and remaining butter. Stir well and pour into 9×13 – 3 inch baking pan. Bake at 325 F for one hour.