I know I'm bragging but....I made the best persimmon pudding I have ever had in my life. It disappeared in one night.
I think the secret is separating the ingredients into 3 bowls and beating the buttermilk and soda before adding to the fruit/sugar/egg mixture, then adding that to the dry sifted ingredients. My dad always liked to spread butter on his persimmon pudding, which was dryer like bread. So I got the idea to melt butter and swirl thru the top of the batter in the pan before baking. It gave it a nice swirl pattern texture and turned out wonderful! I would share the recipe but I think this might be one of those secret chef worthy ones I can't share but with family. Heck even my family doesn't have my banana pudding recipe.
billwfriend
Persimmons cause puckering because they have bitterness. How did you get around that? Is it secret?
Ghostwolf04
I have no idea what you're talking about Bill. What is puckering? You just run the persimmons thru a mill and put the pulp in the freezer. Thaw it in fridge when ready to use. Pudding takes 2 cups of sugar. Tastes great, never heard of the problem you described.
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I invited Bill to have dinner with me last Sunday. He wasn't willing to drive 7 hours to mid Michigan and teased me with his beautiful ribs!!! So, of course I ate alone and had cedar salmon
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check out that smoke ring. It tasted really good. I smothered it with Maulls BBQ sauce which is Local to St. Louis and one of the best I ever had.....
