Thursday, April 3, 2008

Persimmon Pudding

1 cup persimmon pulp
1 cup sugar
2 Tbs. melted butter
1 egg beaten
½ tsp. cinnamon
2 tsp. soda
½ tsp. salt
1 cup flour
½ cup milk

Mix in order given. Pour into greased cans to ¾ full. Cover with foil and steam. Serve warm with real whipped cream and a shake of nutmeg.

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