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Persimmon Pudding Recipe

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This recipe for Persimmon Pudding, by , is from The Corkins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Ross
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1 1/2 c. flour plus 1/4 c.
2 level tsp. soda
salt
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. ground cloves
1/2 c. milk
1 tsp. cinnamon
2 eggs
1 c. persimmon pulp
2 tbsp. melted butter
1 c. mixed candied fruit, raisins, dates, candied cherries

For sauce:
2 tbsp. melted butter
1 c. sugar
1 egg
1 tbsp. vanilla
1 tbsp. lemon
Whipped cream

Directions:
Directions:
Mix all together, lightly - using the extra flour to dust the candied fruit. Bake at 325 for 1 hour - put water in oven to keep it moist.
Or: steam in your steamer or roaster with wire bottom, keeping 2 inches of water boiling for 1 1/2 hours. Cover with brown paper and tie if steaming.
For sauce - melt together over hot water and cool. When ready to serve, add 1/2 pt. cream whipped - or serve the pudding cool or hot with lemon sauce.

Personal Notes:
Personal Notes:
From 1964

 

 

 

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