Persimmon Pudding
Serving Size : 4
2 cups soft -- juicy persimmon pulp
1 c. sugar
1 egg
2 cups milk
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!
Source:"Key Home Gourmet CD Collection"
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