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Persimmon Pudding Recipe

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This recipe for Persimmon Pudding, by , is from Kathy's Comfortable Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katherine Ruede


2 cups ripe persimmons, pureed, no skins
3 eggs
1-1/4 cups brown sugar
1-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup melted butter
1-1/2 cups milk (at least 2%)
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 cup chopped pecans
1 cup raisins

Whipped cream

Preheat oven to 350.

Mix al ingredients and pour into a 9x9 greased baking pan.

Set the pan into a larger pan filled with water.

Bake 2-1/2 - 3 hours until firm.

Serve warm with whipped cream.

Personal Notes:
Personal Notes:
My Grandma Gabel used to make this delicious, very rich persimmon pudding for the holiday meal. We've lost her original recipe, so this is a close as we have been able to get.

Make sure the persimmons are VERY ripe. They should be mushy - but the softer they are, the sweeter they are.

The long baking time is so the steam from the water in the bottom pan helps cook the pudding. It should be very firm when it comes out of the oven.




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