Pickens Family Recipe
Persimmon Pudding
1 cup puréed persimmons, Indiana wild variety
1/4 teaspoon baking soda
1 egg
1 1/4 cups sugar
1 cup flour
2 teaspoons baking powder
l/4 teaspoon salt
l/2 teaspoon cinnamon
1 teaspoon vanilla
Dash of nutmeg
1 1/4 cups milk
2 tablespoons butter, melted
Generously grease and 8-by-8-inch baking pan. Preheat oven to 325 degrees.
Using a wooden spoon, stir baking soda into persimmon purée and beat well.
Add egg and sugar. Beat well.
Add flour, baking powder, salt, cinnamon, vanilla and nutmeg. Beat well.
Stir in the milk slowly and then the butter. Beat well.
Carefully pour mixture into the greased baking pan.
Bake in the pre-heated oven for 50 minutes.
Do not overbake. Makes 6 to 8 servings.
