Mrs cawley's persimmon pudding
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Granulated sugar |
| 2 | Eggs | |
| 1 | cup | Brown sugar; packed |
| 2 | cups | Persimmon pulp |
| 1 | cup | Milk |
| 1½ | cup | Soft bread crumbs |
| ½ | cup | Sifted flour |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Vanilla |
| 1 | cup | Chopped nuts |
| 1 | cup | Raisins |
Directions
Combine all ingredients. Bake in a buttered loaf pan till it shrinks from sides (about 1-½ hr at 325). Serve warm with hard sauce. Batter should be thin, however, if TOO thin add more bread crumbs or flour. If you get hard persimmons, put them in a brown paper bag closed securely and under a bed and they will riped beautifully. Kathy Adams Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@...> on Oct 26, 1997