Lemony Persimmon Pudding Recipe
If you were looking for something different, this Persimmon Pudding recipe is it! This Persimmon Pudding is never going to fail as a Dessert. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Persimmon Pudding.
Ingredients
1 cup persimmon puree
2 teaspoons soda
1 egg, beaten
1/2 cup milk
1 teaspoon lemon juice
1/2 teaspoon vanilla
1 tablespoon melted butter or margarine
1 cup regular all-purpose flour
1 cup sugar
1 teaspoon cinnamon
Dash salt
1/2 cup each chopped pecans and raisins
Rich Lemon Sauce
Directions
To make persimmon puree, use a spoon to scoop the flesh from the skin of fresh persimmons; whirl in blender until smooth or press through a food mill.
Make the puree just before use (it turns brown with long standing).
Stir together the persimmon puree and 1 teaspoon of the soda; reserve.
In a large bowl combine egg, milk, lemon juice, vanilla, and butter.
Sift flour, measure, and sift again with sugar, cinnamon, salt, and remaining 1 teaspoon soda.
Add to egg mixture alternately with persimmon puree, blending well after each addition.
Mix in pecans and raisins.
Pour batter into a greased and floured 8-inch square pan.
Bake in a 350° oven for 55 minutes or until browned.
Let cool in pan 5 minutes, then cut in squares.
Make the puree just before use (it turns brown with long standing).
Stir together the persimmon puree and 1 teaspoon of the soda; reserve.
In a large bowl combine egg, milk, lemon juice, vanilla, and butter.
Sift flour, measure, and sift again with sugar, cinnamon, salt, and remaining 1 teaspoon soda.
Add to egg mixture alternately with persimmon puree, blending well after each addition.
Mix in pecans and raisins.
Pour batter into a greased and floured 8-inch square pan.
Bake in a 350° oven for 55 minutes or until browned.
Let cool in pan 5 minutes, then cut in squares.
