Yield: 1 Servings
|2 cups||Persimmon pulp; (American soft-when-ripe type, not Japanese)|
|½ teaspoon||Baking soda|
|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.