Persimmon pudding from Root to Leaf: A Southern Chef Cooks Through the Seasons (page 366) by Steven Satterfield

  • brandy
  • buttermilk
  • ground cinnamon
  • heavy cream
  • nutmeg
  • sugar
  • persimmon pulp
  • unbleached all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brandied crème Anglaise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Cognac for brandy.

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