Persimmon Pudding

This was the winner of our Grandparents Day Recipe Contest in 2013.

Recipe provided by: Bill Hudson

This is my Grandmother’s recipe for Persimmon Pudding around 1938, her name was Minnie Calhoun, born 1891.
*Gather Persimmons from a Persimmon Tree after the first frost when they start to turn sweet and soft.You can pick them from the ground.
                                                                       
2  cups – persimmon puree or 1 qt. of persimmons
3/4 cup – Butter
1 cup –sugar
2 Tablespoons – Brown Sugar
2 - Eggs
2 cups - sifted flower
1/2 teaspoons – Baking SODA
1/2 teaspoon –salt
1 teaspoon – Cinnamon
3/4 cup – Buttermilk
 
Strain Persimmons to make a puree. Cream butter and sugar until smooth and light. Add eggs and mix well. Add puree and blend well. Sift together salt, soda and cinnamon with flour. Add slowly and in small amounts to persimmon – egg mixture, alternating with buttermilk. Pour into a greased casserole dish (9 x 13 or 11 x 14) and cook 45 minutes at 350 degrees.
Let cool, then cut into 2 inch squares served with whipped cream and crushed walnuts on top!!!

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