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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.


Added: Saturday, January 3, 2009


1 1/2 c. flour, sifted
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. seedless raisins
1/2 c. nuts, chopped
2 eggs, well beaten
1 1/4 c. sugar
1 c. persimmon pulp
1/4 c. melted butter
3/4 c. milk

Mix and sift together flour, soda, salt and cinnamon. Stir in raisins and nuts. Beat eggs until light. Beat in sugar. Add persimmon pulp and melted butter. Then add the flour mixture, then milk. Beat until smooth. Pour into a well-greased baking dish set in a shallow pan of hot water. Bake at 325 for 1 1/2 hours. Or pour into a greased mold and steam 2 1/2 hours.
Serve hot with whipped cream. Also is delicious with hard sauce.




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