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