Persimmon pudding
1 pudding
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Baking soda |
| 2 | cups | Persimmon pulp |
| 2½ | cup | Sugar |
| 2 | larges | Eggs |
| 2 | cups | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Vanilla |
| 1 | pinch | Salt |
| 2½ | cup | Milk |
| 4 | tablespoons | Melted butter |
Directions
Stir baking soda into persimmon pulp. Add sugar and eggs; beat well.
Add flour, baking powder, cinnamon, vanilla and salt; stir to combine. Stir in milk and melted butter. Pour into a well-oiled 9x13" baking pan (or similar pan) and bake 55 minutes at 325 F. The pudding will poof up but will fall when it's removed from the oven.
You can serve pudding with whipped cream or caramel sauce, if desired.
Yield: 8 or more servings.
From Food Editor Sarah Fritschner's 10/12/94"Fall Gold: Persimmons Ripen into Sweet Treats This Time of Year, and Gathering Them is Easy (and Free)" article in "The (Louisville, KY) Courier-Journal." Pg.
C6. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94