Baked Persimmon Pudding
By
Lyn Starr
@lynstarr
1
Grandma Marilyn couldn't wait for the persimmons to get ripe! As kids, we hated the thought of these "strange sounding things" and we might have to EAT one!!!
Ingredients
- 1 c
- all purpose flour
- 1/2 tsp
- salt
- 1/2 tsp
- baking soda
- 3/4 c
- sugar
- 1 c
- persimmon pulp (see below)
- 2
- eggs, beaten
- 1 c
- milk
- 1/2 tsp
- grated lemon rind
- 2 Tbsp
- butter, room temperature
How to Make Baked Persimmon Pudding
- 1preheat oven to 350.
well-greased and floured 8x8x2" square pan. - 2Choose soft ripe fruit with a transparent skin. Peel and strain the pulp. Add 1 1/2 teaspoons lemon juice to pulp.
- 3In a large mixing bowl, sift toghter dry ingredients. Add persimmon pulp, 2 beaten eggs, milk, lemon rind and butter. Mix well.
- 4Pour batter into pan. Bake 45 to 55 minutes or until done.
- 5Serve warm with whippwd cream.
