Persimmon Pudding

Name: Persimmon Pudding
Ingredients: 1/4 cup butter or margarine, softened; 1/2 cup sugar; 1/2 cup firmly packed brown sugar; 2 eggs; 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; Pinch of baking soda; 1/2 teaspoon ground cinnamon; 1/2 cup milk; 2 cups persimmon pulp; 1/2 cup whipping cream; 2 teaspoons brandy

12 ingredients

3 steps

Ingredients

1/4 cup butter or margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Pinch of baking soda
1/2 teaspoon ground cinnamon
1/2 cup milk
2 cups persimmon pulp
1/2 cup whipping cream
2 teaspoons brandy

Directions

1

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
2

Combine dry ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in persimmon pulp. Spoon into a greased, shallow 2-quart baking dish. Bake at 325° for 40 minutes or until set.
3

Combine whipping cream and brandy; beat until stiff peaks form. Serve over warm pudding.