Nonnie's Persimmon Pudding

Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with nonstick spray. (5 minutes)

Recipe View 10 mins In a large bowl, combine persimmon pulp and 2 cups of sugar. Set aside. In a separate small bowl, whisk together the eggs and baking soda. Add the egg mixture to the persimmon mixture and beat well. Set aside. (10 minutes)

Recipe View 15 mins In another bowl, whisk together the 1 cup flour, salt, baking powder, and cinnamon. Gradually add the flour mixture to the persimmon mixture, alternating with the buttermilk. Begin and end with the flour mixture, adding about 1/4 of each at a time and mixing well after each addition. Stir in the cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan. (15 minutes)

Recipe View 1 hrs Bake in the preheated oven for approximately 1 hour, or until the pudding is set. Avoid stirring during baking. Once the baking time is complete, turn off the oven but do not remove the pudding. (60 minutes)

Recipe View 15 mins While the pudding is baking, about 10 minutes before it's done, prepare the sauce. In a small saucepan, bring the water to a boil. In a separate bowl, whisk together the 1/2 cup sugar and 1 tablespoon flour. Gradually whisk the sugar mixture into the boiling water, stirring constantly until smooth. Boil the sauce for 5 minutes, then remove from heat and stir in the vanilla extract. (15 minutes)

Recipe View 20 mins Pour the sauce evenly over the warm pudding. Leave the pudding in the turned-off oven to cool for an additional 20 minutes, allowing the flavors to meld. (20 minutes)