posted by kashka 10-17-99 9:55 AM
Baked Persimmon Pudding a la Wildflower
3 eggs
1 3/4 cups milk
2 cups persimmon pulp, either fresh, or frozen and thawed
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 cup sugar
2 tablespoons melted butter
Topping:
1 cup heavy cream
2 to 4 tablespoons sugar, or to taste
Preheat oven to 300 degrees.
Beat eggs with a wire whip until well blended, then beat in milk, then persimmon pulp.
Sift together flour, baking soda, salt, cinnamon, nutmeg, and sugar.
Gradually beat dry ingredients into liquid mixture; beat until smooth.
Stir in melted butter.
Pour batter into greased shallow 9 x 13 inch baking pan.
Bake for 1 hour, or until nicely browned and slightly crusty. Cool in pan.
To serve, cut into squares and top each helping with cream, whipped until stiff with sugar to taste.
Serves 8 to 10