| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Puddings | 12 | Servings | |
INGREDIENTS
| 2 | c | Persimmon Pulp; * See Note |
| 3 | Eggs; Beaten | |
| 1 3/4 | c | Milk |
| 2 | c | All-Purpose Flour; Sifted |
| 1/2 | ts | Baking Soda |
| 1 | ts | Salt |
| 1 1/2 | c | Sugar |
| 1 | ts | Ground Coriander |
| 3 | tb | Melted Butter |
| Heavy Cream; Whipped |
INSTRUCTIONS
* 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 Recipe by: Jo Merrill Posted to MC-Recipe Digest V1 #867 by Nancy Berry <[email protected]> on Oct 26, 1997
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