Wild Persimmon Pudding

Name: Wild Persimmon Pudding
Ingredients: 3 to 4 c. persimmon pulp (use very ripe persimmons); 2 eggs; 2 c. brown sugar, packed; 1 c. milk; 2 c. self-rising flour; 1 stick butter; 1 tsp. vanilla extract; 1 tsp. cinnamon; 1/2 c. raisins, chopped (optional); 1 c. chopped walnuts (optional)

10 ingredients

13 steps

Ingredients

3 to 4 c. persimmon pulp (use very ripe persimmons)
2 eggs
2 c. brown sugar, packed
1 c. milk
2 c. self-rising flour
1 stick butter
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 c. raisins, chopped (optional)
1 c. chopped walnuts (optional)

Directions

1

Preheat oven to 350°.
2

Wash the persimmons under cold running water.
3

Remove the seeds and set aside for 20 minutes. Mash the persimmons through a colander or strainer to make a pulp. (If the persimmons are very nice, you can just remove the seeds and put the persimmons in a blender to process.)
4

Beat the eggs, adding the sugar, until well mixed.
5

Add the milk, alternating with the flour, in thirds, combining well.
6

Add the vanilla and cinnamon.
7

Stir in the persimmons (and raisins and walnuts, if used).
8

Mix well.
9

Melt the butter in a 1 1/2-quart baking dish or 9 x 12-inch pan and tilt the pan to coat the bottom and sides with butter.
10

Pour the persimmon mixture into the pan.
11

Bake for 1 hour or until firm.
12

Serve with whipped topping.
13

Serves 6.