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Ingredients Tap one to check it off
Reset ½ cup (~120 g) persimmon pulp ? ~½ cup (~55 g) all-purpose flour ? ~⅛ cup (~40 g) brown sugar ? ⅛ tsp (~1 g) baking soda ? ~⅛ cup (~40 g) white sugar ? ⅛ tsp (<1 g) nutmeg ? ⅛ tsp (<1 g) cinnamon ? ⅛ cup (~30 g) butter ? ~0 tsp (<1 g) ground cloves ? ½ cup (~120 g) milk ? ½ each eggs ? Instructions 1 Start by creaming the sugars and butter together; add the eggs , then beat in the persimmon pulp . 2 Alternate adding the dry ingredients and the milk . 3 Mix well -- it will be a thin mixture. 4 Pour into a greased 9x13-inch pan. 5 Bake at 325°F (165°C) for 45 minutes. 6 Let cool in the pan, then cut into squares. Ingredients Tap one to check it off
Reset ⅔ cup (~160 g) persimmon pulp ? ~⅔ cup (~75 g) all-purpose flour ? ¼ cup (~55 g) brown sugar ? ~⅛ tsp (~1 g) baking soda ? ¼ cup (~50 g) white sugar ? ~⅛ tsp (<1 g) nutmeg ? ~⅛ tsp (<1 g) cinnamon ? ~⅛ cup (~40 g) butter ? ~⅛ tsp (<1 g) ground cloves ? ⅔ cup (~160 g) milk ? ⅔ each eggs ? Instructions 1 Start by creaming the sugars and butter together; add the eggs , then beat in the persimmon pulp . 2 Alternate adding the dry ingredients and the milk . 3 Mix well -- it will be a thin mixture. 4 Pour into a greased 9x13-inch pan. 5 Bake at 325°F (165°C) for 45 minutes. 6 Let cool in the pan, then cut into squares. Ingredients Tap one to check it off
Reset 1 cup (~235 g) persimmon pulp ? ~¾ cup (~110 g) all-purpose flour ? ~⅓ cup (~85 g) brown sugar ? ¼ tsp (~1 g) baking soda ? ~⅓ cup (~75 g) white sugar ? ¼ tsp (~1 g) nutmeg ? ¼ tsp (~1 g) cinnamon ? ¼ cup (~55 g) butter ? ⅛ tsp (<1 g) ground cloves ? 1 cup (~245 g) milk ? 1 each eggs ? Instructions 1 Start by creaming the sugars and butter together; add the eggs , then beat in the persimmon pulp . 2 Alternate adding the dry ingredients and the milk . 3 Mix well -- it will be a thin mixture. 4 Pour into a greased 9x13-inch pan. 5 Bake at 325°F (165°C) for 45 minutes. 6 Let cool in the pan, then cut into squares. Ingredients Tap one to check it off
Reset 2 cup (~475 g) persimmon pulp ? 1 ¾ cup (~220 g) all-purpose flour ? ¾ cup (~165 g) brown sugar ? ½ tsp (~2 g) baking soda ? ¾ cup (~150 g) white sugar ? ½ tsp (~1 g) nutmeg ? ½ tsp (~1 g) cinnamon ? ½ cup (~115 g) butter ? ¼ tsp (~1 g) ground cloves ? 2 cup (~485 g) milk ? 2 each eggs ? Instructions 1 Start by creaming the sugars and butter together; add the eggs , then beat in the persimmon pulp . 2 Alternate adding the dry ingredients and the milk . 3 Mix well -- it will be a thin mixture. 4 Pour into a greased 9x13-inch pan. 5 Bake at 325°F (165°C) for 45 minutes. 6 Let cool in the pan, then cut into squares. Ingredients Tap one to check it off
Reset 4 cup (~945 g) persimmon pulp ? 3 ½ cup (~440 g) all-purpose flour ? 1 ½ cup (~330 g) brown sugar ? 1 tsp (~4 g) baking soda ? 1 ½ cup (~300 g) white sugar ? 1 tsp (~2 g) nutmeg ? 1 tsp (~2 g) cinnamon ? 1 cup (~225 g) butter ? ½ tsp (~1 g) ground cloves ? 4 cup (~975 g) milk ? 4 each eggs ? Instructions 1 Start by creaming the sugars and butter together; add the eggs , then beat in the persimmon pulp . 2 Alternate adding the dry ingredients and the milk . 3 Mix well -- it will be a thin mixture. 4 Pour into a greased 9x13-inch pan. 5 Bake at 325°F (165°C) for 45 minutes. 6 Let cool in the pan, then cut into squares. Ingredients Tap one to check it off
Reset 6 cup (~1420 g) persimmon pulp ? 5 ¼ cup (~660 g) all-purpose flour ? 2 ¼ cup (~495 g) brown sugar ? 1 ½ tsp (~7 g) baking soda ? 2 ¼ cup (~450 g) white sugar ? 1 ½ tsp (~4 g) nutmeg ? 1 ½ tsp (~3 g) cinnamon ? 1 ½ cup (~340 g) butter ? ¾ tsp (~2 g) ground cloves ? 6 cup (~1460 g) milk ? 6 each eggs ? Instructions 1 Start by creaming the sugars and butter together; add the eggs , then beat in the persimmon pulp . 2 Alternate adding the dry ingredients and the milk . 3 Mix well -- it will be a thin mixture. 4 Pour into a greased 9x13-inch pan. 5 Bake at 325°F (165°C) for 45 minutes. 6 Let cool in the pan, then cut into squares. Ingredients Tap one to check it off
Reset 8 cup (~1895 g) persimmon pulp ? 7 cup (~880 g) all-purpose flour ? 3 cup (~660 g) brown sugar ? 2 tsp (~9 g) baking soda ? 3 cup (~605 g) white sugar ? 2 tsp (~5 g) nutmeg ? 2 tsp (~4 g) cinnamon ? 2 cup (~455 g) butter ? 1 tsp (~2 g) ground cloves ? 8 cup (~1950 g) milk ? 8 each eggs ? Instructions 1 Start by creaming the sugars and butter together; add the eggs , then beat in the persimmon pulp . 2 Alternate adding the dry ingredients and the milk . 3 Mix well -- it will be a thin mixture. 4 Pour into a greased 9x13-inch pan. 5 Bake at 325°F (165°C) for 45 minutes. 6 Let cool in the pan, then cut into squares. Notes A family tradition on the Linebach/Leinbach side: the persimmons come from the two trees at the Linebach (Ellis) homeplace. Eula, then Helen Jones, traditionally made this pudding for the Linebach/Leinbach family reunion, held the 3rd Sunday of September, and it's also a fixture at the family's Thanksgiving and Christmas get-togethers. Originally from "Creative Cookery," a Forsyth County Extension Homemakers cookbook.
