October is the most beautiful time of year in Indiana! The fall colors are gorgeous bright reds, yellows, and oranges. The hills are rolling in color, and if you’re lucky enough to go for a leisurely drive, you’ll be immersed in the awe of God’s paintbrush.
Indiana is also home to the fruit trees bearing persimmons. What does one do with persimmons?
Well, they make Persimmon Pudding, of course!
This is an extraordinary treat! Think pumpkin pie texture, without a crust, and sweet (but not too sweet) fruit cobbler. Mmmmmm!
Just in case you come across a persimmon tree that is dropping its ripe fruit, here’s the recipe:
- • 2C Persimmon Pulp
• 2C Milk
• 4 eggs
• 3T melted butter
Mix above wet ingredients together.
Mix together, then add the following dry ingredients:
- • 2C Flour
• 1 tsp. baking soda
• 1 tsp. salt
• ½ tsp cinnamon
• ½ tsp. nutmeg
• 1.5 C Dark Brown Sugar
1. Mix wet and dry ingredients together well.
2. Preheat oven to 350°F.
3. Grease a Glass 9 X 13 Baking dish, then pour mixture in dish and level.
4. Bake at 350-365 for 1 hour, remove from oven when center is set (like a pumpkin pie). Cover immediately, and it will/should fall. Let cool completely. Serve with whipped topping. Enjoy!