| Ingredients: 1 Cup(s) Persimmon puree 2 Teaspoon(s) baking soda 1 Cup(s) flour 1 Cup(s) sugar 1/2 Teaspoon(s) salt 1/2 Teaspoon(s) cinnamon 1/2 Cup(s) milk 1 Tablespoon(s) vanilla extract 3 Tablespoon(s) melted butter 1 Cup(s) chopped walnuts 1/2 Cup(s) raisins |
Directions:
Every year, when my family would go to my Grandparents' house for Thanksgiving or Christmas, we would go into the garden and pick mushy persimmons off the tree and make persimmon pudding. 1. Preheat oven to 350 and lightly grease a casserole dish (or bread pan). 2. Mix the pureed persimmons with the baking soda and set aside. 3. Sift flour, sugar, salt, and cinnamon into a bowl. 4. Melt the butter. In another bowl, whisk butter with milk and vanilla. 5. Add liquid ingredients and persimmon to flour blend. Add chopped walnuts and raisins. 6. Bake covered for one hour. |