Rosies Persimmon Pudding Recipe

Rosies Persimmon Pudding Recipe

  • 1 serving cooking spray
  • 3 cups all-purpose flour
  • 2 1/2 cups white sugar
  • 2 cups persimmon pulp
  • 1 cup milk
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Glaze:
  • 1 cup white sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10×16-inch baking pan.
  2. Combine flour, 2 1/2 cups sugar, persimmon pulp, milk, butter, eggs, baking powder, and baking soda in a large bowl; beat with an electric mixer on high speed until smooth, about 1 minute. Pour into the prepared pan.
  3. Bake in the preheated oven until set, about 1 hour. Increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is browned, 10 to 15 minutes more. Let cool, about 10 minutes; pudding will sink in the center.
  4. Combine 1 cup sugar, water, and vanilla extract in a small saucepan over medium heat. Cook until sugar has dissolved into a clear glaze, 3 to 5 minutes. Pour over warm pudding; let stand until set, about 10 minutes.
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