One of the best parts of life at Splinter Creek is enjoying the water and land, from the pink and golden sunsets to the geese that glide gently onto the lake.
But our three pristine lakes provide more than just a pretty view. Professionally stocked by Montgomery, Alabama-based American Sport Fish, the South’s premier company for lake management, our bodies of water are filled with trophy fish that are as delicious to eat as they are exciting to catch.
This fall, as our lakes and trees have had time to mature, we find ourselves fortified by the land, in the form of fresh persimmons and prize coppernose bluegill, shellcracker, and Tiger Bass, straight from Splinter Creek to our kitchens.
Friends and residents have been reeling in a few big ones, as well as cooking up some impressive dishes. In the spirit of the holiday season, we wanted to share this recipe for persimmon pudding, made with wild fruit from our tree groves. From our family to yours, enjoy!
Persimmon Pudding
Ingredients
2 C persimmon pulp
2 C sugar
3 eggs, beaten
1 1/2 C buttermilk
1 tsp baking soda
1 1/2 C flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 C cream
1 T lemon juice
1 tsp vanilla
1 stick butter
Preheat the oven to 325 degrees.
Cream together:
2 C persimmon pulp
2C sugar
3 beaten eggs
In bowl mix:
1 1/2 C buttermilk and 1 tsp baking soda
Add to pulp mixture
Sift Dry ingredients together:
1 1/2 C flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Gradually add to pulp mixture
Mix together:
1/4 C cream
1 T lemon juice
1 tsp vanilla
Add to mixture
Put one stick of butter in a 9x13 glass baking dish. Place in the oven to melt.
Remove and add the melted butter to the mixture. Mix and pour into the hot glass dish. Bake until done, about 45 minutes. Be careful not to over bake. Check the center with a knife for doneness.
