Persimmon Pudding

Check our Lucky 32 Southern Kitchen Blog Post – Shaking Down Persimmon Recipes: Pie, Glaze and southern Comfort Hard Sauce

2 cups all purpose flour
½ tsp baking soda
1 tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
3 fresh eggs
1 ½ cups sugar
2 cups pureed fresh persimmon with hull removed
1 ½ cups Scuppernong wine
¼ cup buttermilk
2 ½ tbsp melted unsalted butter
1 tsp vanilla extract

Instructions:

Sift together flour, baking soda, salt and spices. Set aside. In a separate bowl, mix eggs and sugar until well combined. Add pureed persimmon, wine and buttermilk and mix to combine. Stir in butter and vanilla. Grease a baking pan with pan spray. Add liquid mixture to flour mixture and combine well by hand. Transfer mixture to greased pan. Bake at 300 degrees for 30-45 minutes or until center is set and sides begin to pull away from pan. Allow to cool completely before slicing.

Makes – 6 portions

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.