Zutaten für Aunt Edna's Persimmon Pudding
- Sugar
- 2 large eggs
- 2 cups persimmon pulp (about 3-4 ripe persimmons, pureed)
- Buttermilk
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Ground Cloves
- Nutmeg
- Ground Ginger
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- Brown Sugar
- Water
- Clove
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Zubereitung von Aunt Edna's Persimmon Pudding
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the persimmon pulp.
- Pour the batter into the prepared baking pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the pudding cool completely in the pan before serving. Enjoy warm or cold, perhaps with a dollop of whipped cream or vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
118g
Fat
22g
Carbs
14g
