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Persimmon pudding

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Ingredients/Components

flour - 4 c
baking powder - 2 tsp
salt - 1 tsp
soda - 1 tsp
cinnamon - 3 tsp
nutmeg - 2 tsp
ground cloves - 1 tsp
persimmon pulp - 4 c
eggs - 3 item
sugar - 3 c
oleo - 3 Tbsp
milk
vanilla - 2 tsp
nuts black walnuts are good - 2 c
Mix remaining ingredients
cornstarch - 1 Tbsp
boiling water - 1 c
pinch of salt - 1 item
butter - 2 Tbsp
lemon juice - 3 Tbsp

How to make persimmon pudding:

Mix dry ingredients. Mix remaining ingredients. Combine, then add nuts. Fill greased loaf pans 2/3 full. Bake at 325° for 1 hour. This will make 2 large loaves, 4 small loaves or 12 cupcakes. Can serve with lemon sauce, plain or with whipped cream.Lemon Sauce:1/2 c. sugar1 Tbsp. cornstarch1 c. boiling water pinch of salt2 Tbsp. butter3 Tbsp. lemon juice1/4 tsp. nutmeg This recipe is adjustable to the amount of bread available. Break leftover bread into mixing bowl. Biscuits may be added also. It is important to measure the milk. Pour milk over bread; let soak until it can be stirred with all milk absorbed. For each 2 cups of milk used, add 1/4 cup sugar, 2 eggs and vanilla to taste. Mix thoroughly and pour into greased baking dish. Bake at 325° to 350° until set. Cool and cut into serving pieces. Serve with the following sauce.

Recipe categories: Fruit, American, North american.

Rating:

3.6

Average rating: 3.6, total votes: 9

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sugar, cinnamon, chopped pecans, packed brown sugar, brown sugar, coconut