Stafford's Persimmon Pudding
From Thanksgiving 2011
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- 2 cup(s) plain flour can use gluten free
- 1and 1/2 cup(s) sugar
- 2 teaspoon(s) cinnamon
- 1 teaspoon(s) ground cloves
- 1/2 teaspoon(s) mace
- 1/2 teaspoon(s) ground ginger
- 2 cup(s) persimmon pulp
- 3 eggs
- 1 and 1/2 cup(s) whole milk
- 1/2 cup(s) butter melted and cooled
- 2 teaspoon(s) vanilla
- 1 teaspoon(s) baking powder
- 1/2 cup(s) cream
- Mix together flour, sugar, baking powder and spices. Stir in persimmon pulp, eggs, milk, cream, melted butter and vanilla. Bake in 325 degree oven for an hour. Place in greased glass dish (9 x9).
This recipe is a personal recipe added by Robburns and has not been tested or endorsed by MyRecipes.
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Stafford's Persimmon Pudding Recipe at a Glance
- COURSE: Desserts