Ann Collin's Persimmon Pudding
By
Bryson Hatfield
@BestBaker90
1
Ingredients
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HALF RECIPE:
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1 cpersimmon pulp
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2 largeeggs
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1 csugar
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3/4 call-purpose flour
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1/2 tspbaking powder
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1/2 tspsoda
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1/4 tspsalt
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1 1/4 cevaporated milk
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1 tspvanilla extract
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1/4 cbutter, melted
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2 1/2 tspground cinnamon
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FULL RECIPE:
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2 cpersimmon pulp
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4 largeeggs
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2 csugar
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1 1/2 call-purpose flour
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1 tspbaking powder
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1 tspsoda
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1/2 tspsalt
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2 1/2 cevaporated milk
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2 tspvanilla extract
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1/2 cbutter, melted
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5 tspground cinnamon
How to Make Ann Collin's Persimmon Pudding
- Pick which recipe you plan to use. Half recipe fills an 8 x 8" pan; a full recipe fills an 9 x 13" pan. Grease and flour desired pan and preheat oven to 325 degrees.
- In a large mixing bowl, mix the persimmon pulp, eggs and sugar together.
- In a medium mixing bowl, sift the flour, baking powder, soda and salt together. Mix milk and vanilla together.
- Add flour mixture to pulp mixture, alternating with liquids. Mix well. Add cinnamon and beat well.
- Pour into prepared pan. Bake approximately 1 hour. Cool and cut into squares.