Hoosier Persimmon Pudding

* Exported from MasterCook *

Hoosier Persimmon Pudding

Recipe By : Jo Merrill
Serving Size : 12 Preparation Time :0:00
Categories : Puddings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Persimmon Pulp -- * See Note
3 Eggs -- Beaten
1 3/4 Cups Milk
2 Cups All-Purpose Flour -- Sifted
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 1/2 Cups Sugar
1 Teaspoon Ground Coriander
3 Tablespoons Melted Butter
Heavy Cream -- Whipped

* use fresh or frozen persimmon pulp that has been mashed and sieved.
1--mix persimmon pulp, eggs and milk. 2--sift together flour, baking
soda, salt, sugar and coriander. 3--pour persimmon mixture into dry
mixture; add butter and
stir briefly. 4--pour 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

- - - - - - - - - - - - - - - - - -