Friday, December 2, 2011

1961 INDIANA PERSIMMON PUDDING

2 cups + 2 tbs. persimmon pulp, separated
2 cups sugar
2 eggs
1 cup flour
1 1/2 tsp baking powder
3/4 cup milk
1/4 cup cream
1/3 cup oleo

Mix 2 cups pulp, sugar, eggs, flour, and baking powder.  Stir, then add milk and cream a little at a time.  Add melted oleo, then for an extra dash add two more tablespoons of extra pulp.  Bake at 350 degrees for 45 minutes.

NOTE: As is often the case with these older recipes, the directions are incomplete.  I melt the oleo (I use butter) in a 9 x 13-inch pan in the oven then use same pan for baking the pudding.

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