Hoosier persimmon pudding

12 Servings

Ingredients

Quantity Ingredient
2 cups Persimmon Pulp; * See Note
3 Eggs; Beaten
1¾ cup Milk
2 cups All-Purpose Flour; Sifted
½ teaspoon Baking Soda
1 teaspoon Salt
1½ cup Sugar
1 teaspoon Ground Coriander
3 tablespoons Melted Butter
Heavy Cream; Whipped

Directions

* use fresh or frozen persimmon pulp that has been mashed and sieved.

1--mix persimmon pulp, eggs and milk. 2--sift together flour, baking soda, salt, sugar and coriander. 3--pour persimmon mixture into dry mixture; add butter and stir briefly. 4--pour into a greased 13x9x2 inch baking pan.

Bake at 325 degrees for about one hour. Serve warm or cold with whipped cream. Makes about 12 servings. Jo Merrill Recipe by: Jo Merrill

Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@...> on Oct 26, 1997

Related recipes