| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Fruits, Desserts |
8 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Baking soda |
| 2 |
c |
Persimmon pulp |
| 2 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
c |
All-pupose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Vanilla |
|
|
Pinch of salt |
| 2 1/2 |
c |
Milk |
| 4 |
tb |
Melted butter |
INSTRUCTIONS
Stir baking soda into persimmon pulp. Add sugar and eggs; beat well. Add
flour, baking powder, cinnamon, vanilla and salt; stir to combine. Stir in
milk and melted butter. Pour into a well-oiled 9-by-13 inch baking pan and
bake 55 minutes at 325 degrees. The pudding will poof up but will fall when
it's removed from the oven.
Serve with either whipped cream or caramel sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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