Persimmon-Sweet Potato Pudding |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I never liked Persimmon pudding until I ate my mil. I used wild persimmons for years but the Japanese ones are larger and easier. Just be sure to use paper towels for cleanup as the persimmons will turn everything black. Ingredients:
2 cups persimmon pulp |
2 cups milk |
2 1/2 cups sweet potatoes, grated |
2 eggs |
1 1/2 cups sugar |
3 teaspoons baking powder |
1/4 teaspoon salt |
1 1/2 teaspoons cinnamon |
1 teaspoon nutmeg |
2 1/2 cups flour |
1/4 cup melted margarine |
Directions:
1. Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
2. Makes 2 6 1/2 by 10 or one large pan.
3. To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.
|
|