Persimmon Pudding 2

Mary Jane Hutchinson

2 C persimmon pulp
2 eggs
1 1/4 C sugar
2 1/2 C rich milk or half-n-half
1 1/2 C flour, (more if persimmon is really juicy)
1 tsp baking powder
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 C melted butter

1. Preheat oven to 325 degrees. Grease a 9×13 pan.
2. Combine persimmon pulp, eggs and milk in a large bowl. Mix well.
3. In a separate bowl, mix dry ingredients. Blend into the wet ingredients, beating well. Mix in melted butter.
4. Pour into prepared pan. Bake for 1 hour.

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