Copyright 2011 LtDan'sKitchen blogs |
Copyright 2011 LtDan'sKitchen blogs |
Persimmon Pudding - Adapted*
Copyright 2011 LtDan'sKitchen blogs |
persimmon pulp, peeled
1/2 tsp baking soda
1/2 cup sugar
2 cups flour, sifted
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1/8 tsp freshly grated
nutmeg
2 cups milk
1 egg
1 tbsp melted butter,
plus more to butter pan
1. Preheat oven to 350°F. Grease an 8-inch springform pan and line with
wax or parchment paper. Set aside.
wax or parchment paper. Set aside.
2. In a bowl, mix the baking soda and sugar with the persimmon pulp and
set aside.
3. Add the flour, baking powder, salt and spices to the persimmon mixture
and mix until flour is just incorporated.
4. Add the milk, egg and butter to the persimmon and flour mixture. Pour
4. Add the milk, egg and butter to the persimmon and flour mixture. Pour
into the prepared pan.
5. Bake for 1 hour. Allow to sit at room temperature for 30 minutes before
5. Bake for 1 hour. Allow to sit at room temperature for 30 minutes before
serving.
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