Persimmon pudding [with raisin, peach and apricot options]

Yield: 1 Servings

Measure Ingredient
2 cups Persimmon pulp; (American soft-when-ripe type, not Japanese)
3 Eggs
1¾ cup Milk
2 cups Flour
½ teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Cinnamon
½ teaspoon Nutmeg
1½ cup Sugar
3 tablespoons Melted butter

Mix pulp, eggs and milk. Sift dry ingredients into large mixing bowl. Pour liquid mixture over dry ingredients. Add butter. Pour into a 2" deep, 9x13" greased pan.

Bake @ 300^F approx 1 hour. Cool. Cut into squares. Amazing with whipped cream on top. [Ed.--Golden raisins, rumsoaked or not, or chunks of fresh peach or soaked, diced dried apricot baked into this do it strictly no harm either.]

source: Beverly and Eric on rec.food.cooking Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 22, 98, converted by MM_Buster v2.0l.

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