Persimmon pudding #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ¾ | cup | Sugar |
| ½ | cup | Seedless raisins |
| ½ | cup | Chopped nuts |
| 1 | cup | Fresh persimmon pulp |
| ⅓ | cup | Milk |
| 1 | teaspoon | Vanilla |
Directions
From: lewis@... (Robine J. Lewis) (collection) Date: 2 Sep 1994 08:59:25 -0700 From <@uga.cc.uga.edu:HORTLAB@...>. Here are some persimmon recipes from Dr. Evert, who is conducting research here at the Coastal Plain Experiment Station on persimmons.
Mix and sift flour, salt cinnamon and sugar, stir in raisins, and nuts.
Combine remaining ingr. and stir into flour mixture. Turn into greased mold, filling it about ⅔ full. Cover tightly and steam 1 hour. (or turn into greased loaf pan and bake 50 minutes at 325 degrees). Serve with hard sauce flavored with brandy. Serves 6.
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