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Persimmon Pudding


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

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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.