Recipe

Persimmon Puddling Recipe

	Scarletcape / All my dishes 1 year, 11 months ago This is dish my grandmother taught me. It is a family tradition around the holidays. My grandmother even taught me how to prepare the persimmons. She left me her pulper in her will just so that I could continue the tradition. Prep:20m Cook:50m Servings:15	Scarletcape
	persimmon pudding

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Ingredients

1 Yellow Cake mix

1 pint persimmon pulp

1/4 cup water

3/4 cup oil

2 tsp vanilla

4 eggs

Directions

Preparation of persimmons: Boil water in a sauce pan or tea kettle. Grandmother always used a tea kettle. Wash and stem your persimmons. You must take the stems off both ends of the persimmons. Place hand full of persimmons into pulper. Add about 1/2 cup hot water to pulper with persimmons and mash push pulp through the sieve into separate bowl. The pulper basically creates the pulp and divides it from the seeds. The hot water makes the pulp creamier. Pulp will be very sticky. We usually put pulp up into pint containers so it will be ready for pudding making.

Pudding:

Preheat oven to 350 degrees.

Grease 9 X 13 glass baking dish.

In a mixing bowl, add cake mix, pulp, water, oil, and vanilla.

Thoroughly mix with mixer.

Beat in eggs, adding them one at a time. Do not over beat the mixture. The more your beat the mixture the cakier it will be.

Pour into baking dish.

Bake for 50 minutes or until toothpick inserted comes out clean.

Do not overbake. Texture must be very moist.

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