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Persimmon pudding indiana style
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| Artist: |
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| Categories: |
Central Asian, Desserts, Indian, Puddings & Custards |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Sugar, white | | 1
| cup | Sugar, dark brown, packed | | 2 1/4
| cup | Flour | | 1
| tbsp | Baking powder | | 1
| tsp | Soda | | 1
| tsp | Cinnamon | | 1
| tsp | Allspice | | 1/2
| tsp | Salt | | 2
| cup | Persimmon pulp | | 1
| cup | Buttermilk | | 2
| | Eggs |
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Procedures:
| 1 | Preheat oven to 350 degrees. | | 2 | In a large bowl, measure all ingredients. | | 3 | With mixer at low speed, beat ingredients just until batter is smooth. | | 4 | Pour batter into two 9 x 9 inch pans; level batter with spatula. | | 5 | Bake for 50 minutes or until toothpick inserted in the center comes out clean. | | 6 | Serve with whipped cream. | | 7 | Randy rigg |
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