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PERSIMMON PUDDING

 

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

"This recipe is a favorite for people living in southern Indiana where persimmon  trees are plentiful," says contributor Evelyn Shellenberger. "To give someone a persimmon  pudding is to give a gift of love."
Serves 10-12

• 2 cups / 500 ml persimmon pulp
• 2 cups / 500 ml sugar
• 3 eggs

Mix persimmon pulp and sugar in a large bowl. Add eggs and beat well.

• 1 1/2 cups / 375 ml buttermilk
• 1 teaspoon baking soda

In small bowl mix together until mixture no longer foams. Add to persimmon  mixture and stir.

• 1 1/2 cups / 375 ml flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Sift together, then stir into persimmon mixture and beat well.

• 1/4 cup / 60 ml cream
• 1/4 cup / 60 ml butter (melted)
• 1 teaspoon vanilla

Add and stir. Place in greased 9 x 13-inch / 3.5 L baking dish and bake in preheated oven at 325F / 160C for 45 minutes. Serve warm with whipped cream.
 

Evelyn Shellenberger, Paoli, Indiana

 

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