Baked Persimmon Pudding
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Baked Persimmon Pudding
  Pudding  
Last updated 6/12/2012 1:06:18 AM. Recipe ID 31717. Report a problem with this recipe.
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      Title: Baked persimmon pudding
 Categories: None
      Yield: 1 Servings
 
      1 c  Sifted all-purpose flour
    1/2 ts Salt
    1/2 ts Baking soda
    3/4 c  Sugar
      1 c  Persimmon Pulp (instructions
           -follow)
      2    Eggs, beaten
      1 c  Milk
    1/2 ts Grated lemon rind
      2 tb Butter or margarine
 
  Sift together flour, salt, baking soda, and sugar.  Add Persimmon
  Pulp to the flour mixture along with remaining ingredients.  Mix
  well.  Turn batter into a well-greased lightly floured baking dish
  (8x8x2 inches).  Bake in preheated moderate oven (350) for 50
  minutes, or until pudding is done. Serve warm with whipped cream,
  hard sauce, or lemon sauce.  Makes 6 servings.
  
  Persimmon Pulp: Choose only ripe fruit with a transparent skin.  Only
  ripe fruit is sweet; unripe persimmons have an acid taste and pucker
  the mouth. Peel and strain pulp.  Or mash, removing seeds.  If the
  pulp is not used immediately, stir 1 tablespoon fresh lemon juice
  into each 2 cups pulp, to prevent discoloration.
  




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Recipe ID 31717 (Apr 03, 2005)

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