Recipe - Hoosier Persimmon Pudding

2 cup Persimmon Pulp; * See Note
3 Eggs; Beaten
1 Three fourths cup Milk
2 cup AllPurpose Flour; Sifted
One half teaspoon Baking Soda
1 teaspoon Salt
1 One half cup Sugar
1 teaspoon Ground Coriander
3 tablespoon Melted Butter
Heavy Cream; Whipped

* use fresh or frozen persimmon pulp that has been mashed and sieved.
1mix persimmon pulp, eggs and milk. 2sift together flour, baking soda,
salt, sugar and coriander. 3pour persimmon mixture into dry mixture; add
butter and stir briefly. 4pour 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 MCRecipe Digest V1 #867 by Nancy Berry nlberry@prodigy.net on
Oct 26, 1997