"This recipe is a favorite for people living in southern Indiana where persimmon trees are plentiful," says contributor Evelyn Shellenberger. "To give someone a persimmon pudding is to give a gift of love." Serves 10-12
• 2 cups / 500 ml persimmon pulp • 2 cups / 500 ml sugar • 3 eggs Mix persimmon pulp and sugar in a large bowl. Add eggs and beat well.
• 1 1/2 cups / 375 ml buttermilk • 1 teaspoon baking soda In small bowl mix together until mixture no longer foams. Add to persimmon mixture and stir.
• 1 1/2 cups / 375 ml flour • 1 teaspoon baking powder • 1/4 teaspoon salt Sift together, then stir into persimmon mixture and beat well.
• 1/4 cup / 60 ml cream • 1/4 cup / 60 ml butter (melted) • 1 teaspoon vanilla Add and stir. Place in greased 9 x 13-inch / 3.5 L baking dish and bake in preheated oven at 325F / 160C for 45 minutes. Serve warm with whipped cream.
