Great Grandma Randall's Persimmon Pudding
This persimmon pudding recipe makes the "pudding" type and not the "cake" type of persimmon pudding.
- 2 cups persimmon pulp (1 16 oz. container of frozen pulp)
- 1 1/4 cups sugar
- 2 eggs (beaten)
- 6 cups milk
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp butter
Preheat oven to 375 degrees.
Mix first 3 ingredients together.
Sift together flour, baking soda, and salt.
Alternate adding flour and milk to the mixture.
Beat until well mixed.
Pour into oven-safe dish/bowl.
Dot butter on top of mixture.
Bake for 1 1/2 to 2 hours stirring every 15 minutes.