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Persimmon Pudding

This recipe is my grandmothers, ripe with fall memories and the scent of warm air, spices, and all things good. While we have Asian Persimmons in the Gardens, this recipe is made with American Persimmons (Diospyros virginiana) which have a wonderful autumn flavor. Take care though – it is best to pick these after they have fallen to the ground, otherwise they are likely to turn your mouth inside out.
Ingredients:
  • 2 cups persimmon pulp
  • 3 eggs, beaten
  • 1 1/2 cups sugar
  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 cup milk
  • 1/4 cup melted butter
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground allspice
  • 1 tsp. vanilla
Primary students helped to wash the persimmons, remove caps, and put them in a food mill  to mash and separate the seeds from the pulp. They enjoyed seeing the bright orange pulp squeeze out of the fruit.
Add remaining ingredients to 2 cups of pulp and mix well.  Pour into greased 9 x 9 baking dish and bake at 350 for one hour. Do not overcook!
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