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Persimmon Pudding
Submitted by: Barbara J. Williams
2 cups persimmon pulp
1 cup sugar
1/4 cup butter, melted
3 eggs
1/2 tsp. salt
1 and 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 cup milk
1/2 cup buttermilk
Combine persimmon pulp, sugar, butter and eggs and mix well. Combine dry ingredients and
add alternately with milk and buttermilk and mix well. Pour batter into a greased 9 x
12-inch pan and bake at 325 for 1 hour. Chill and serve with
whipped topping.
The Skinny: Use your favorite sugar and egg substitute and low fat milk.
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