Persimmon Pudding

Name: Persimmon Pudding
Yield: Yield: 12 Servings.
Cuisine: United States
Ingredients: 5 large persimmons; 2 eggs, beaten; ¼ cup sifted flour; 1 teaspoon baking powder; ½ teaspoon cinnamon; ¼ teaspoon ground cloves or allspice; ¼ teaspoon ground cloves or allspice; ¼ teaspoon salt, if desired; ¼ pound butter, at room temperature; 1 cup sugar; 1 cup grated raw sweet potato; ¼ cup white cornmeal; 1½ cups milk

Preparation info

Yield:
12
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

¼ pound butter, at room temperature
1 cup sugar
5 large

Americas
United States
Dessert
Vegetarian

Method

Preheat the oven to 350 degrees.
Work the butter and sugar together with a wooden spoon until creamy.
Force enough persimmons through a food mill to yield 3 cups