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Almond persimmon pudding
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| Artist: |
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| Categories: |
Desserts, Fruits, Nuts, Puddings & Custards |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Sifted flour | | 1 1/2
| tsp | Baking soda | | 1/2
| tsp | Salt | | 1/2
| tsp | Ground cinnamon | | 2
| | Eggs | | 1 1/4
| cup | Sugar | | 1 1/2
| cup | Sieved persimmon pulp | | 1/4
| cup | Butter or margarine, melted | | 3/4
| cup | Milk | | 1
| cup | Raisins | | 1/2
| cup | Chopped almonds | | | Bottled hard sauce OR | | | - whipped cream |
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Procedures:
| 1 | Resift flour with soda, salt and cinnamon. | | 2 | Beat eggs until light. | | 3 | Beat in sugar. | | 4 | Stir in persimmon pulp and melted butter. | | 5 | Add flour mixture alternately with milk and beat until smooth. | | 6 | Fold in raisins and almonds. | | 7 | Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot water. | | 8 | Bake at 325f 1 ?to 2 hours or until done. | | 9 | Serve warm with hard sauce or cold with whipped cream. |
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