| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits, Southern | 6 | Servings | |
INGREDIENTS
| 1 | c | Persimmon pulp |
| 1 | c | Sugar |
| 1 | c | Milk |
| 2 | tb | Butter |
| 1 | ts | Vanilla extract |
| 1 | c | Flour, all-purpose |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/4 | ts | Soda |
INSTRUCTIONS
To prepare a cup of fresh persimmon pulp, force soft, ripe skinned persimmons through a strainer or ricer. Mix together pulp, sugar, milk, butter, and vanilla. Sift flour with baking powder, salt, and soda. Add to the persimmon mixture all at once and stir until batter is smooth. Pour into buttered 1-quart mold which has a cover. Place covered mold in a steamer or large kettle with about 3 inches of boiling water. Cover kettle and steam 1 to 1-1/4 hours. It may be necessary to add more boiling water to keep up the level in the kettle. Unmold and serve hot with spiced hard sauce or whipped cream. SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 24, 98
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