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
12
Original recipe yields 12 servings
Directions
Cook's Note:
The pudding will be a light caramel color at first but will darken after cooling.
Nutrition Facts
Per Serving:
311 calories; protein 4.1g; carbohydrates 60.2g; fat 7.1g; cholesterol 49.2mg; sodium 243.4mg.
Full Nutrition