Return to Table of Contents
2 C. flour, fork-stir before measuring
1C. sugar
1 t. baking soda
1/2 t. salt
1/2 t. allspice
1/2 t. cloves
1 t. cinnamon
Enough fully ripe cultivated or wild persimmons to make two cups of pulp
(Halve persimmons and put through food mill; discard skin residue)
1 large egg
2 C. milk
On wax paper, thoroughly stir together flour, sugar, soda, salt, allspice, cloves and cinnamon. In a large mixing bowl, beat the egg and milk until blended; add the 2 cups persimmon pulp and beat until blended. Add the flour mixture and beat well until blended. Turn into a buttered 2-quart oblong glass baking dish. Bake in a preheated 325-degree oven until a cake tester inserted in the center comes out clean--about 1 1/4 hours. The pudding will look brown. Serve warm with whipped cream. Makes about 12 servings. Leftover portions may be reheated.