Persimmon Pudding 1
INGREDIENTS:
2 Cups Persimmon Pulp
2 Cups Sugar
2 Eggs, Beaten
1 3/4 Cups All-Purpose Flour, Sifted
2 Teaspoons Baking Powder
1 Cup Half And Half
1 Cup Buttermilk
1 Teaspoon Baking Soda
1/3 Cup Butter, Melted
Dash Cinnamon
DIRECTIONS:
Combine persimmon pulp, sugar, and eggs. Sift flour with baking powder. Add to persimmon mixture alternately with a combination of the cream, buttermilk, and soda.
Use a pastry brush to coat baking pan well with melted butter. Stir remaining butter into persimmon mixture. Stir in cinnamon.
Stir well and pour into 13 x 9 x 3 baking pan.
Bake at 325 F. for 60 minutes.