Title: Hoosier Persimmon Pudding
Yield: 12 Servings
Categories: Puddings
Ingredients:
2 c Persimmon Pulp; * See Note
3 Eggs; Beaten
1 3/4 c Milk
2 c All-Purpose Flour; Sifted
1/2 ts Baking Soda
1 ts Salt
1 1/2 c Sugar
1 ts Ground Coriander
3 tb Melted Butter
Heavy Cream; Whipped
* use fresh or frozen persimmon pulp that has been mashed and sieved.
1--mix persimmon pulp, eggs and milk. 2--sift together flour, baking soda,
salt, sugar and coriander. 3--pour persimmon mixture into dry mixture; add
butter and stir briefly. 4--pour into a greased 13x9x2 inch baking pan.
Bake at 325 degrees for about one hour. Serve warm or cold with whipped
cream. Makes about 12 servings. Jo Merrill
Recipe by: Jo Merrill
Posted to MC-Recipe Digest V1 #867 by Nancy Berry on
Oct 26, 1997
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