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Desserts - Persimmon Pudding

  • 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

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.
Submitted By: Louise Howard
Bulls Gap
Hawkins Farmers Co-op
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