Parking is plentiful, although the potholes are also. The first
time we came to this location was to hunt for Persimmons in the
fall. We had spotted a few of the bright red treasures from the
road and wanted to make that Indiana specialty, Persimmon
Pudding.
When we put out the cache today, we noticed that it must have
been a bumper crop for Persimmons this year, as there were still
some on the trees, even this late in the season.
Persimmons are a member of the Ebony family, and grow in moist
upland soils and in mixed hardwoods.
Indiana is famous world-wide for it's Persimmon Pudding recipes. If
you happen to collect enough fruit while you are there to make
pudding, you might enjoy this recipe:
- INGREDIENTS:
- 1/2 teaspoon baking soda
- 2 cups persimmon pulp
- 1 1/2 cups white sugar
- 1 cup light brown sugar
- 2 eggs, beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 2 1/2 cups milk
- 6 tablespoons melted butter
DIRECTIONS:
Preheat oven to 325 °F(165 °C).
Butter one 9x13 inch baking pan. In a mixing bowl, combine
persimmon pulp, baking soda, sugar and eggs. Mix well. Add flour,
baking powder, cinnamon, nutmeg, vanilla, salt, milk and melted
butter. Stir to combine. Pour into baking pan and bake for 55
minutes. The pudding will rise but will fall when removed from
oven.
