Harriet Davis's Indiana Persimmon Pudding
This is my grandmother's recipe that she made each Thanksgiving when I was growing up. She was a native Hoosier and resided in Orleans, IN for many years. Although not a huge fan of cooking, this is one recipe she made very well and it is always one that makes me remember her fondly. Serve chilled and top with whipped cream.
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Recipe Summary
Ingredients
Directions
Cook's Note:
The pudding will be a light caramel color at first but will darken after cooling.