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Persimmon Pudding
Persimmon Pudding

by Pamela Hobson

* 1 cup thick persimmon pulp (seeds strained out)
* 2 eggs, beaten
* 1 cup sugar

* 1 cup milk

* 2/3 cup butter (softened)

* 1 teaspoon cinnamon

* 2 cups flour

* 1/2 teaspoon baking powder

* pinch or two of salt

Cream butter and sugar

add eggs beat more

add milk and flour alternately

add persimmon pulp

Bake 350 for 1 hour

Best results from using an iron skillet as a baking dish (this makes the outer edge a bit crispy while the inside remains nice and moist)

Note: This recipe comes from my great grandmother Lottie Cochran. She lived in a small country home in the woods in New Albany, Indiana. Her whole life they never had electricity, running water, or indoor plumbing(i.e.toilets) She had ten kids. My grandmother was the eldest. She lived to be 80 years old. hope you enjoy this recipe.

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