Recipes in Season (3)

Ozark Persimmon Pudding

It’s time to start loving all things Asian Persimmon and this recipe will finish that job.

Source: E N M Griffith via Edible Landscaping (Entered by Justin Ellis)
Serves: Plenty

2 cups Asian Persimmon (pulp)
2 cups Flour
.75 cups Sugar
3 eggs
1.75 cups milk
3 tbsp Butter
1 tsp salt
.5 tsp baking soda
.5 tsp nutmeg (if you like it)
.5 tsp cinnamon (if you like it)
.5 tsp vanilla (if you like it)

Step by Step Instructions
  1. Sift dry ingredients together. Mix persimmon pulp, eggs, milk and butter. Combine the two mixtures, stirring well. Pour into a shallow, greased dish to the depth of about two inches. Bake at 315*F. for one hour. When cold cut in squares and serve plain or with whipped cream.


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