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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Persimmon Pudding Recipe

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This recipe for Persimmon Pudding is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c persimmon pulp (2 persimmons)
1 c flour
1 c sugar
2 tsp baking soda
1 tsp cinnamon
½ c milk
1 tsp vanilla
1 Tbsp butter
1 c nuts
1 c white seedless raisins


Sauce:
6 Tbsp butter
1/3 c sugar
¾ c cream (or canned milk)
1/3 c brown sugar
Directions:
Directions:
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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