PERSIMMON PUDDING
Judy Shaw Persimmon Pudding Winning Recipe
Ms. Judy Shaw, we are told, has won the Persimmon Pudding contest at the Persimmon Festival in Mitchell, Indiana seven times; more times than any other contestant. Her recipe is below. Bear in mind that this is a “pudding” so it is less bready and substantial than coffee cake or brownies and has more of the consistency of a casserole.
2 cups persimmon pulp from soft persimmons
2 cups sugar
3 eggs
1 1/2 cup buttermilk
1 tsp baking soda
1/4 cup cream, half and half or milk
1/2 stick melted margarine or butter
1/4 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
Combine pulp eggs and sugar. Combine buttermilk and soda, mix it until it foams a little. Add to the pulp mixture. Sift dry ingredients and add alternately with the milk. Add butter and vanilla. Coat 9″ x 13″ baking dish or two 8 x 8 dishes with grease or butter, pour batter into greased dish (s). Bake at 325 degrees for 45 minutes to one hour.
(If you dare to tweak perfection, AFFN has found that for a slightly firmer, thicker pudding, you can add 1/2 cup of flour to the above recipe and bake it at 350F.)