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| MARY'S BEST PERSIMMON PUDDING | |
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Put in mixer: 1 1/2 c. sugar 1 tsp. salt 3 eggs 1 tsp. coriander Add alternately: 3 c. milk 2 c. flour 2 c. persimmon pulp 1/2 tsp. baking soda Pour mixture into 9x12 inch pan. Bake one hour at 300 to 325 degrees. Refrigerate after cooking. Serve cold with sweetened whipped cream on top. We especially enjoy serving Persimmon Pudding to our guests, because most people have not had the privilege of tasting this Hoosier specialty. My mother spent many years perfecting this recipe. In my opinion there is none better. | |
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recipe reviews #53421
Katy (California) says:
This recipe is REALLY good! Easy, delicious, and not trying to taste like pumpkin pie. I've made it twice and both times it has come out perfectly. I love the cardamom (ground coriander) flavor that so compliments the persimmon. Compliments to your mom. And thank you for sharing.
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