Persimmon Pudding/pie


"Handed down from my great great grandmother who received it from her mother. She passed away at 92 years old but not before giving me her best and oldest recipes. I hope you enjoy!"
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1 h 20 m servings
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Original recipe yields 8 servings

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  1. If you grind the pulp yourself, make sure not to use hard persimmons, the pie/pudding will come out sour. First you will mix the sugar with the pulp, then the eggs. Then mix the soda with the buttermilk in the same bowl. In a different bowl, sift all dry ingredients, the salt, flour, and baking powder. Add dry ingredients to the pulp batter little by little. Then add the vanilla. Melt butter in a bowl, then spread it evenly over the bottom of the pan. Put batter in pan. Bake a 325 for one hour. Baking time may vary depending on each stove.


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