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Persimmon Pudding

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Courtesy of Karen Morris, Stoughton, WI »

A tasty way to use persimmons. Serve it chilled with whipped cream. Yum!

Ingredients:
    1 1/2 cups sugars
    2 cups persimmon pulp*
    ½ cup butter, melted
    3 eggs
    1 cup milk
    2 cup flour, scant and sifted
    2 teaspoon baking powder
    1 teaspoon cinnamon

    Heavy cream


Preparation:

Preheat oven to 350F. Mix all ingredients and spread in a 11x17 pan and bake for 45 minutes.

Serve chilled with whipped cream.

* If using very sweet persimmons, like African persimmons, consider reducing the sugar a bit.