This baked persimmon pudding is served warm with whipped cream or your favorite dessert sauce.
Cook Time: 55 minutes
Total Time: 55 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1 cup persimmon pulp (see below)
- 2 eggs, beaten
- 1 cup milk
- 1/2 teaspoon grated lemon rind
- 2 tablespoons butter or margarine, softened
Preparation:
Sift together flour, salt, baking soda, and sugar. Add persimmon pulp to the flour mixture along with beaten eggs, milk, lemon rind and butter. Mix well. Turn batter into a well-greased and floured 8x8x2-inch square baking dish. Bake at 350° for 45 to 55 minutes, or until pudding is done. Serve warm with whipped cream or sauce.
Persimmon pudding serves 6. To make persimmon pulp: Choose soft ripe fruit with a transparent skin. Peel and strain the pulp or mash, removing the seeds. Add 1 1/2 teaspoons of lemon juice to each cup of persimmon pulp to prevent discoloration if it is not to be used right away.
Persimmon pudding serves 6. To make persimmon pulp: Choose soft ripe fruit with a transparent skin. Peel and strain the pulp or mash, removing the seeds. Add 1 1/2 teaspoons of lemon juice to each cup of persimmon pulp to prevent discoloration if it is not to be used right away.
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