Persimmon Pudding With Sweet Sauce

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 cups sugar
• 1/2 cup butter
• 2 whole eggs
• 2 cups persimmon pulp
• 2 cups buttermilk
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 cups sugar
• 1 cup milk
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 325°f for glass pans, or 350°f for metal pans.
• 2 grease and flour two 9"x13" pans.
• 3 cream the sugar and butter together.
• 4 add the eggs, one at a time, until thoroughly incorporated.
• 5 add the persimmon pulp and the buttermilk to the mixture.
• 6 dissolve the baking soda in a little bit of warm water, let fizz, and then add to the mixture.
• 7 mix the baking powder with one (1) cup of flour and add to mixture.
• 8 add the second cup of flour a little bit at a time, but do not overbeat as this will make the pudding tough.
• 9 divide the batter into two pans (this will produce a rather thin layer of pudding when baked).
• 10 bake for 45 to 60 minutes checking for doneness by inserting a toothpick in the center after 45 minutes.
• 11 do not overbake!
• 12 better the pudding be a little on the moist side than dry.
• 13 for the sauce, place the first 4 ingredients in saucepan, bring to boil, boil 5 minutes, then remove from heat and add the vanilla.
• 14 once the pudding is done and has cooled a little, cut it into 3” squares and layer it in a serving dish with the warm sauce between the layers and ending with sauce spooned over the top.