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Recipe by Oxmoor House January 1983

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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

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  • 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.

  • Combine whipping cream and brandy; beat until stiff peaks form. Serve over warm pudding.

Source

Oxmoor House Homestyle Recipes

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