Randolph County Persimmon Pudding
- 1/2 gal. persimmons, crushed and strained (makes 3 c. juice)
- 3 1/2 c. sugar
- 1 c. butter, creamed
- 4 eggs
- 1 c. sweet milk
- 1 c. buttermilk
- 1 tsp. soda
- 1 tsp. baking powder
- 1 tsp. mixed spices (nutmeg, cinnamon and allspice)
- 3 c. plain flour
- 1 Tbsp. vanilla
- 1 large (1 1/2 c.) grated sweet potato
- 1/2 c. dark raisins (optional)
- 1/2 c. shredded coconut (optional)
- In very large mixing
- bowl, blend all ingredients well, adding persimmons and sweet potato last to insure smooth consistency. Place in baking dish.
- Bake in moderate oven at 350u0b0 to 375u0b0 for 1/2 hour or until knife inserted in center comes out clean.
- Serve hot or cold with sweetened whipped cream.
- Cut in squares.
persimmons, sugar, butter, eggs, sweet milk, buttermilk, soda, baking powder, mixed spices, flour, vanilla, dark raisins, coconut
Taken from www.cookbooks.com/Recipe-Details.aspx?id=461625 (may not work)