Tuesday, June 24, 2008

ARKANSAS PERSIMMON PUDDING


Arkansas Persimmon Pudding
- 1/2 cup of Butter
- 1 cup of brown sugar
- 3 large eggs
- 1 & 1/2 cups all purpose flour
- 2 teaspoons of baking powder
- 1/2 cup of milk
- 1 & 1/2 cups of Persimmon pulp
- 1/2 teaspoon -ground cinnamon
- 1/4 teaspoon -ground cloves

COOKING INSTRUCTIONS:
Cream butter until light and fluffy. Gradually beat in brown sugar. Add eggs one at a time, mixing well after each egg. Sift flour with baking powder. Add flour alternately with milk, beginning ending with flour. Fold in persimmon pulp and the spices. Pour mixture into a greased 1 1/2 quart pudding mold. Steam for 1 1/2 hours.

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