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spacer Persimmon Pudding

Persimmon Pudding
Printer version of this recipe
To attribute correctly, this recipe is from the Terre Haute (IN) Tribune-Star, from a date sometime between 1972 and 1975. I've made it a bunch of times, and it's GOOOOOD.

Mix together:
1 cup persimmon pulp
2 well beaten eggs
1 cup milk

Sift together:

1 cup flour ("regular," whatever that means -- I suppose all-purpose)
1/2 teaspoon salt
1/2 teaspoon soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Stir liquids into dry ingredients. Blend into the mixture 1 tablespoon butter (I assume this must be melted -- I can't remember and it doesn't say). Pour into well-buttered pan.

Bake at 325 degrees (F) for one hour or until done.

Ann
The Rev. Ann Markle
Date: Mon, 11 Oct 1999
From: Ann Markle