Mom'S Persimmon Pudding Recipe
Ingredients
| 2 to 3 very ripe persimmons | ||
| All purpose flour | 1 Cup (16 tbs), sifted | |
| Brown sugar | 3/4 Cup (16 tbs), firmly packed | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Cinnamon | 1/4 Teaspoon | |
| Butter | 1/4 Cup (16 tbs), melted | |
| Heavy cream | ||
Directions
Peel persimmons and work through a sieve or blend in an electric blender.
Measure 1 cup persimmon pulp and combine with brown sugar, milk, and butter.
Sift together flour, baking powder, salt, and cinnamon and stir into persimmon pulp until smooth.
Pour into a buttered 1 1/2 quart baking dish and bake in a preheated 325° oven for about 1 hour or until pudding pulls away from sides of dish (surface should be soft).
Measure 1 cup persimmon pulp and combine with brown sugar, milk, and butter.
Sift together flour, baking powder, salt, and cinnamon and stir into persimmon pulp until smooth.
Pour into a buttered 1 1/2 quart baking dish and bake in a preheated 325° oven for about 1 hour or until pudding pulls away from sides of dish (surface should be soft).
Chef
