Persimmon pudding [with raisin, peach and apricot options]
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.