Harrison Family Persimmon Pudding |
|
 |
Prep Time: 900 Minutes Cook Time: 60 Minutes |
Ready In: 960 Minutes Servings: 12 |
|
More liquid yields a gooey, dense product, not at all cake-like. Ingredients:
2 cups persimmon pulp |
2 cups granulated sugar |
1 cup packed brown sugar |
2 cups flour |
2 cups milk |
1/2 cup buttermilk |
2 eggs |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/3 teaspoon nutmeg |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 350°F.
2. Spray or rub butter onto a 9.5 x 13.5 pyrex dish.
3. Thoroughly combine ingredients, pour into prepared dish, and bake for approximately 1 hour, or til set with sides pulling away and become darker than rest of pudding. We often topped it with a bit of heavy cream, or of course whipped cream works. If you can restrain yourself, cool, cover with plastic wrap and refrigerate overnight, the flavors and texture will improve.
|
|