Persimmon Pudding is our Family’s all time favorite Fall recipe.
Does you family have a favorite Fall recipe that you make?
Here in the Midwest Persimmons are an autumn favorite and people from far away states buy these sweet beauties when in season. Persimmons freeze well so restocking the freezer each Fall is a must.
I love making desserts from the freshly picked fruit but the crop is more than we can eat in one season so we freeze the pulp for later baking. Luckily persimmons freeze well and retain their favor so it is delicious anytime you decide to make a pudding or cookies.
Here are the steps:
Begin by mixing your dry ingredients with the eggs and milk.
Add your persimmon pulp.
Really an easy recipe. Baking for the right texture is the trick to a good pudding. The pudding will darken as it cools. Add whip cream or eat as is. Perfect which ever way you decide to serve.
Do you have recipes for Persimmon Pudding or other Persimmon recipes? I have a cookie recipe that I am going to share in a later post.
Thank you for stopping by today.