I remember the very first time I ate Persimmon Pudding. My Aunt Margaret was a wonderful cook and we loved her house when we would visit. It was an old house dating back to the nineteen-teens and heated by a coal burning furnace. On the cold, wet days of Autumn her home was dry and welcoming, filled with the smells of cake, cookies or one of my favorites, Persimmon Pudding.
2 cups persimmon pulp
2 cups sugar (white)
1 quarter cup butter
3 cups milk
2 cups flour
1 tsp. baking soda
1 tsp baking powder
1 tsp ground cinnamon
3 egg yolks
3 egg whites
Scoop fruit pulp from ripe persimmons (depending on size approximately a dozen).
Separate egg yolks from egg whites beat egg whites and let stand.
Beat egg yolks separately from whites and other ingredients.
Preheat oven to 350 degrees.
Combine all ingredients except eggs whites. After all other ingredients are combined gently fold in egg whites as last step before baking.
This will be a thin batter.
Bake in cake pan for 45 – 60 minutes (checking consistency at 45 minutes).
Insert a knife, when it comes out clean the pudding is done.
Pudding will settle as it cools. Top with either a light sprinkle of cinnamon or with whipped cream.