Persimmon pudding 2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Baking soda |
| 2 | cups | Persimmon pulp |
| 2½ | cup | Sugar |
| 2 | Eggs | |
| 2 | cups | All-pupose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Vanilla |
| Pinch of salt | ||
| 2½ | cup | Milk |
| 4 | tablespoons | Melted butter |
Directions
Stir baking soda into persimmon pulp. Add sugar and eggs; beat well.
Add flour, baking powder, cinnamon, vanilla and salt; stir to combine. Stir in milk and melted butter. Pour into a well-oiled 9-by-13 inch baking pan and bake 55 minutes at 325 degrees. The pudding will poof up but will fall when it's removed from the oven.
Serve with either whipped cream or caramel sauce.