Persimmon Pudding 5


1 pint persimmon pulp
2 C sugar
2 eggs beaten
1 3/4 C flour
2 tsp baking powder
1 tsp soda
1 C half-n-half
1 C buttermilk
1/3 C melted butter
dash cinnamon

1. Preheat oven to 325 degrees.
2. In a large bowl stir pulp, sugar and eggs. In another bowl, combine flour and baking soda; in a 3rd bowl mix cream, buttermilk and baking soda. Add the flour mixture to the persimmon mixture alternately with the cream mixture, mixing well.
3. Use a pastry brush to coat a 9×13 pan with the melted butter, stir the rest of the butter, Stir in the cinnamon and mix well,
4. Bake for 30 minutes.

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