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Warm Persimmon Pudding N Cream
Ingredients:
2 Cups mashed and sieved persimmon pulp (fresh or frozen)
3 Eggs, beaten
1 3/4 Cups milk
2 Cups sifted flour
1/2 Tsp. baking soda
1 Tsp. salt
1 1/2 Cups sugar
1 Tsp. ground coriander
3 Tbsp. melted butter
Whipped Cream
Method:
Mix persimmon pulp, eggs and milk. Sift together the flour, baking soda, salt,
sugar and coriander. Pour persimmon mixture into the dry mixture and add the
butter. Stir briefly and pour into a greased 13 x 9 x 2-inch pan then bake in
slow oven at 325 degrees about 1 hour. Serve warm with whipped cream.
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