"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Persimmon Pudding Recipe

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

Emily Hart
Added: Monday, September 25, 2006


1 c persimmon pulp (2 persimmons)
1 c flour
1 c sugar
2 tsp baking soda
1 tsp cinnamon
c milk
1 tsp vanilla
1 Tbsp butter
1 c nuts
1 c white seedless raisins

6 Tbsp butter
1/3 c sugar
c cream (or canned milk)
1/3 c brown sugar

Combine pudding ingredients and beat well. Steam in small casserole or buttered mold placed in pan of hot water. Bake at 325 for 1 hour and 15 minutes. Leave standing in hot water until ready to serve. Mix sauce ingredients in saucepan and stir over low heat until sugars dissolve and sauce thickens. Do NOT boil.

Personal Notes:
Personal Notes:
This used to be a traditional family dessert for Thanksgiving and Christmas.




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