Hoosier Persimmon Pudding

12 Servings

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Hoosier Persimmon Pudding Ingredients

2 c Persimmon Pulp; * See Note	1 ts Salt
3 Eggs; Beaten	1 1/2 c Sugar
1 3/4 c Milk	1 ts Ground Coriander
2 c All-Purpose Flour; Sifted	3 tb Melted Butter
1/2 ts Baking Soda	Heavy Cream; Whipped

Instructions for Hoosier Persimmon Pudding

* 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

Main Ingredient: Cuisine: Uncategorized