Wednesday, August 1, 2007

Persimmon Pudding

Note: About 1 qt of persimmons will make 2 cups of Persimmon pulp

2 cups Persimmon pulp
wash the persimmons and press them through a colander or sieve
making sure the holes are small enough to catch all seeds and skins
3 eggs, beaten
1 3/4 cups milk
1 teaspoon vanilla
1/2 teaspoon grated nutmeg
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup sugar
1 /2 Brown Sugar
3 tablespoons melted butter
1 1/2 cups raisins (optional)

1. Preheat oven to 300 degrees. Grease a 9-by-13-inch baking pan.
2. Mix persimmon pulp with eggs, milk and vanilla. Combine with dry ingredients.
Mix well, and stir in melted butter.
3. Pour batter into prepared pan. Bake 1 hour, or until set. When cold, cut into squares. Serve with whipped cream or vanilla ice cream if desired.

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