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Persimmon Pudding Recipe
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
butter, fuyu persimmons, eggs, sugar, baking soda, buttermilk, flour, baking powder, heavy cream, salt, vanilla
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Persimmon Pudding
In this recipe, persimmon pulp is combined with spices, eggs, sugar, flour and butter and baked in the oven rather than steamed in a pudding mold. Serve warm with whipped cream or caramel sauce.
baking soda, persimmon, sugar, eggs, flour, baking powder, cinnamon, vanilla, salt, milk, butter
