Recipe - Baked Persimmon Pudding

1 cup Sifted allpurpose flour
One half teaspoon Salt
One half teaspoon Baking soda
Three fourths cup Sugar
1 cup Persimmon Pulp (instructions
follow)
2 Eggs, beaten
1 cup Milk
One half teaspoon Grated lemon rind
2 tablespoon Butter or margarine

Sift together flour, salt, baking soda, and sugar. Add Persimmon Pulp to
the flour mixture along with remaining ingredients. Mix well. Turn batter
into a wellgreased lightly floured baking dish (8x8x2 inches). Bake in
preheated moderate oven (350) for 50 minutes, or until pudding is done.
Serve warm with whipped cream, hard sauce, or lemon sauce. Makes 6
servings.

Persimmon Pulp: Choose only ripe fruit with a transparent skin. Only ripe
fruit is sweet; unripe persimmons have an acid taste and pucker the mouth.
Peel and strain pulp. Or mash, removing seeds. If the pulp is not used
immediately, stir 1 tablespoon fresh lemon juice into each 2 cups pulp, to
prevent discoloration.

Posted to EATL Digest 25 October 96

Date: Sat, 26 Oct 1996 15:46:56 0400

From: "Raymond F. Falcon" rfalcon@MAILER.FSU.EDU