Homestead Baking: Wild Persimmons Pudding - Grab a spoon!

Sharon here and I'm back in our wooded property foraging and harvesting Wild American Persimmons for a fresh, homemade moist and flavorful persimmons pudding! This recipe will melt in your mouth. Join me as I try another new modern homesteading/living off the land adventure as I harvest the soft ripe sweet smelling fruit right from the tree and within 2 hours turn it into a golden, sweet puree perfect for baking or canning. This is only the second time I've picked wild persimmons, an abundant wild fruit and make some homemade goodness. Based on how good this turned out I will definitely be back for more! New to baking? This simple recipe is easy with basic ingredients and will make your kitchen smell like a bakery in no time! This isn't your grandma's pudding!

If you missed my first video of this 3 -part mini series, where I tried the wild persimmon seed weather forecast here is the link to that one: https://youtu.be/cj-8g4flv6Q
Miss the persimmons bread video? Here is the link: https://youtu.be/KZ4jVpcf3FI
Have some persimmon fruit you want to try? Here is the recipe I used.
1 1/2 cups persimmon puree
3 eggs beaten
1 cup whole milk
1 tsp vanilla
1 stick melted butter
1 cup flour
1 cup white sugar
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 325. Grease 9x9 casserole dish.
Mix wet and dry ingredients in separate bowls.
Combine gently in bowl. Batter will be lumpy.
Fill casserole dish.
Bake for 50 minutes pan or until edges are brown and center is set.
Let cool on rack or eat warm and serve with whipped topping or vanilla ice cream.
Store in refrigerator in sealed container. Warm in microwave for best flavor.
Enjoy!
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