*  Exported from  MasterCook  *

                        Hoosier Persimmon Pudding

Recipe By     : Jo Merrill
Serving Size  : 12   Preparation Time :0:00
Categories    : Puddings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Persimmon Pulp -- * See Note
   3                    Eggs -- Beaten
   1 3/4  Cups          Milk
   2      Cups          All-Purpose Flour -- Sifted
     1/2  Teaspoon      Baking Soda
   1      Teaspoon      Salt
   1 1/2  Cups          Sugar
   1      Teaspoon      Ground Coriander
   3      Tablespoons   Melted Butter
                        Heavy Cream -- Whipped

 * use fresh or frozen persimmon pulp that has been mashed and sieved.  
1--mix persimmon pulp, eggs and milk.   2--sift together flour, baking
soda, salt, sugar and coriander.   3--pour persimmon mixture into dry
mixture; add butter and
stir briefly.   4--pour into a greased 13x9x2 inch baking pan. Bake at
325
degrees for about one hour. Serve warm or cold with whipped cream. 
Makes about 12 servings.    Jo Merrill

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