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