Former Bedford resident Bonnie Hirtz is now living in Germany, but she stays current with what is going on in Bedford through Bedford OnLine. Over the weekend she e-mailed the following persimmon pudding recipe to share with our KitchenBytes readers. It is from her collection of family recipes, and I'm sure it elicits fond memories of Indiana. Most native persimmons are ripe now and even our local groceries seem to have an ample supply of the frozen pulp available, so enjoy this recipe and join me in saying "thank you" to Bonnie for sharing it with us.
Aunt Hazel's Persimmon Pudding
Submitted by Bonnie Hirtz
Nov. 15, 1997
| 2 cups Persimmon pulp | 1/4 tsp. Baking powder |
| 2 Large eggs, beaten | 1/8 tsp. Salt |
| 2 cups Sugar | 1Tbs. Vanilla |
| 1 tsp. Soda | 1 tsp. Cinnamon |
| 1 1/2 c. Buttermilk | 1/4 cup Milnot |
| 1 1/2 c. Flour | 1/2 stick Butter or Margarine |
- Mix pulp, sugar and beaten eggs in large mixing bowl. Stir well.
- Add the soda to the buttermilk and stir until the foaming stops. Add this to the pulp mixture.
- In a separate bowl sift the flour, baking powder and salt together, then add it to the pulp mixture.
- Add the vanilla, cinnamon, and Milnot.
- Melt the butter in a 9" x 13" pan. Pour the melted butter into the mixture, making sure to leave enough butter in the pan to coat it for baking the pudding. Stir the mixture well then pour into the pan.
- Bake for 45 minutes to 1 hour at 350 degrees.