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Persimmon Pudding
Description
This is a heritage recipe. It has been in my family forever. Persimmon are in season in the fall.
Ingredients
- 2 cups persimmon pulp
- 1 1/2 cups sugar
- 1 1/2 cup flour
- 1 teaspoon soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3 eggs
- 2 cup milk
- 1/2 cup butter melted
- 2 teaspoons vanilla
Methods/steps
- Combine all dry ingredients, persimmon pulp and eggs. Mix well. Stir in milk and melted butter. Add vanilla.
- Pour into greased baking dish until firm at 350F
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