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Grandma Bertha's Persimmon Pudding Recipe

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Grandma Bertha's Persimmon Pudding (click here for recipe with metric measurements) (from a former Kentucky resident)

2.5 Cups Sugar
2 Cups Flour
1 teaspoon baking soda
2 eggs
1 quart persimmon pulp
1 quart milk ( I only use 1 pt. milk)
1 teaspoon vanilla
a dash ground cinnamon

Mix sugar, soda, flour, cinnamon. 

Add eggs, mix well.

Add persimmon pulp, vanilla, and milk; and blend well.

Butter a 3 or 4 qt pan, pour in mixture.

Bake for 1 hr. at 350 
°F.

Slice and serve with whipped cream or ice cream.  Enjoy!


Grandma Bertha's Persimmon Pudding (metric measurements) (from a former Kentucky resident)

500 g Sugar
240 g Cups Flour
5 mL baking soda
2 eggs
950 mL persimmon pulp
950 mL ( I only use 1 pt. milk)
5 mL vanilla
a dash ground cinnamon

Mix sugar, soda, flour, cinnamon. 

Add eggs, mix well.

Add persimmon pulp, vanilla, and milk; and blend well.

Butter a 3 or 4 liter pan, pour in mixture.

Bake for 1 hour at 
177 °C.

Slice and serve with whipped cream or ice cream.  Enjoy!