Our entire family expects to have persimmon pudding on the menu for all holiday dinners, and every family in this part of Indiana has a favorite recipe to use. The recipe below is the one I have used almost exclusively. It is dated "1960".
Persimmon Pudding
| 2 C persimmon pulp | 1 tsp. cinnamon |
| 2 C sugar | 3/4 C milk |
| 2 eggs | 1/4 C Half and Half |
| 1 C flour | 1/3 C margarine |
| 1 1/2 tsp. baking powder | 2 extra T pulp |
Mix thoroughly the 2 cups pulp, sugar, and eggs.
Combine flour and baking powder.
Add alternately with milk and cream mixture a little at a time, beating after each addition.
Add melted margarine and extra pulp for flavor.
Bake (in 9" X 13" unbuttered pan) at 350° for 45 minutes to an hour.
Serve with whipped cream or Cool Whip.