~ Hoosier persimmon pudding Recipe ~

 
                         Hoosier Persimmon Pudding
 
 Recipe By     : Jo Merrill
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Puddings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Cups          Persimmon Pulp -- * See Note
    3                    Eggs -- Beaten
    1 3/4  Cups          Milk
    2      Cups          All-Purpose Flour -- Sifted
      1/2  Teaspoon      Baking Soda
    1      Teaspoon      Salt
    1 1/2  Cups          Sugar
    1      Teaspoon      Ground Coriander
    3      Tablespoons   Melted Butter
                         Heavy Cream -- Whipped
 
  * use fresh or frozen persimmon pulp that has been mashed and sieved.  
 1--mix persimmon pulp, eggs and milk.   2--sift together flour, baking
 soda, salt, sugar and coriander.   3--pour persimmon mixture into dry
 mixture; add butter and
 stir briefly.   4--pour into a greased 13x9x2 inch baking pan. Bake at
 325
 degrees for about one hour. Serve warm or cold with whipped cream. 
 Makes about 12 servings.    Jo Merrill
 
                    - - - - - - - - - - - - - - - - - -