Persimmon Pudding
(Published: )
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 3/4 c. white sugar
- 1 c. flour
- 1 c. ripe persimmon pulp (no skin) mixed with 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 c. raisins
- 1/2 c. chopped nuts
- 1/2 c. milk (or soy milk)
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Directions:
Persimmons are ripe when they look like they are on the verge of rotting. They should be wrinkled and withered and very soft otherwise they contain too much tannin and will cause your mouth to pucker!
To make pudding, in a bowl, combine all the ingredients well, and pour into a molded pan. Bake at 350ºF for 1 hr. Check with a toothpick that it is cooked through.
Serve warm with vanilla ice cream.
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