Sandra’s Persimmon Pudding
Despite the fact that this pudding is baked rather than steamed, this spiced cake made with the pulp of fresh persimmon remains very moist. Serve with whipped cream.
Butter one 9×13 inch baking pan.
Preheat oven to 350 degrees F (175 degrees C).
In a blender combine persimmon pulp egg sugar flour milk baking soda baking powder cinnamon salt and butter.
Blend until smooth.
Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.
ArnoldGreg December 12, 2022
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