Persimmon Pudding [with Raisin, Peach And Apricot Options] Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Persimmon pulp, (American soft-when-ripe type, not Japanese)
3: Eggs,
1 3/4 cup: Milk,
2 cup: Flour,
1/2 tsp: Baking soda,
1 tsp: Salt,
1/2 tsp: Cinnamon,
1/2 tsp: Nutmeg,
1 1/2 cup: Sugar,
3 tbsp: Melted butter,
Directions:
Mix pulp, eggs and milk. Sift dry ingredients into large mixing bowl. Pour
liquid mixture over dry ingredients. Add butter. Pour into a 2" deep, 9x13"
greased pan.
Bake @ 300^F approx 1 hour. Cool. Cut into squares. Amazing with whipped
cream on top. [Ed.--Golden raisins, rumsoaked or not, or chunks of fresh
peach or soaked, diced dried apricot baked into this do it strictly no harm
either.]
source: Beverly and Eric on rec.food.cooking
Posted to MM-Recipes Digest by "Rfm" on Nov 22, 98,
converted by MM_Buster v2.0l.
Source from luhu.jp
liquid mixture over dry ingredients. Add butter. Pour into a 2" deep, 9x13"
greased pan.
Bake @ 300^F approx 1 hour. Cool. Cut into squares. Amazing with whipped
cream on top. [Ed.--Golden raisins, rumsoaked or not, or chunks of fresh
peach or soaked, diced dried apricot baked into this do it strictly no harm
either.]
source: Beverly and Eric on rec.food.cooking
Posted to MM-Recipes Digest by "Rfm"
converted by MM_Buster v2.0l.
Source from luhu.jp