Persimmon Pudding

Submitted By: Louise Howard

Ingredients

• 1 pint persimmon pudding base, defrosted (see recipe below)
• 5 tablespoons butter or margarine, melted
• 1 egg
• 1 1/2 cups brown sugar, packed
• 1 1/2 cups self-rising flour

Instructions

In a bowl, combine all ingredients thoroughly. Pour batter into a greased sheet cake pan. Bake at 275° for 20 minutes or until slightly browned. Test with a toothpick until slightly moist.

Persimmon Pudding Base:
2 gallons ripe persimmons
1 can evaporated milk
Remove tops and ends from persimmons and wash thoroughly. Place in a large bowl; add evaporated milk and mash with potato masher. Strain pulp through colander to remove seeds. Pour into 10 pint boxes and freeze.