Sandra's Persimmon Pudding
Description
Despite the fact that this pudding is baked rather than steamed, this spiced cake made with the pulp of fresh persimmon remains very moist. Serve with whipped cream.
Ingredients
•
1 cup persimmon pulp
•
1 egg, beaten
•
1 1/4 cups white sugar
•
1 cup all-purpose flour
•
1 1/4 cups milk
•
1/4 teaspoon baking soda
•
1 teaspoon baking powder
•
1/2 teaspoon ground cinnamon
•
1/4 teaspoon salt
•
1/4 cup butter, melted
Directions
1
Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
2
In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
3
Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.