Persimmon Pudding

By á-468

Ingredients

• BUTTER SAUCE:
• 2 TBls. butter, softened
• 1 cup sugar
• 1 egg
• 1 cup all purpose flour
• 2 t. baking soda
• 1/2 t. salt
• 1/4 t. ground Cinnamon
• 1/2 cup milk
• 1 cup mashed ripe persimmon pulp (about 3 Medium)
• 1 cup sugar
• 1/2 cup evaporated milk
• 1 TBls. butter
• Dash salt
• 1 1/2 t. vanilla

Details

Preparation time 20mins
Cooking time 110mins

Preparation

Step 1

In a large bowl, cream butter and sugar until crumbly, about 2 minutes. Add egg; beat will. Combine the flour,baking soda,salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp.

Pour into six well greased 8 oz. custard cups or ramekins. Cover tightly with a double layer of foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle. Cover and boil gently.