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Persimmon Pudding
Hazel's Hot Dish Recipe of the Week
An old recipe from North Carolina

2 cups sugar

1 1/2 sticks butter softened

2 teaspoons cinnamon

2 teaspoons vanilla

3 eggs

2 cups self-rising flour

2 cups evaporated milk

2 cups persimmon pulp

Preheat oven to 300°.

Cream sugar, butter, cinnamon and vanilla. Add eggs one at a time, beating after each addition. Continue beating. Add sifted flour alternately with milk, beginning and ending with flour. Add persimmon pulp and mix well. Bake for an hour in a large greased or sprayed baking dish.
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