Mother’s Persimmon Pudding
Ingredients
- 2 ½ c persimmon pulp
- 1 c sour milk or buttermilk
- 1 c flour
- 1 c sugar
- 1 tsp baking soda
- egg
- cinnamon optional
Instructions
- Combine ingredients, stirring occasionally, but not constant.
- Use a heavy baking pan to prevent burning.
- Bake about 1 1/2 hours at 325 oven.
Notes
"Egg and cinnamon if desired. I don't like the cinnamon...like the persimmon flavor all its own. Egg doesn't hurt. Maybe stirred occasionally or plain as desired. I don't stir. Gets darker as it bakes." "Be careful about mixing soda and sour or buttermilk...don't want lumps."