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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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.
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