Title: Persimmon Pudding Indiana Style
Categories: Pudding
Yield: 3 Servings
| 1 | c | Sugar, white |
| 1 | c | Sugar, dark brown, packed |
| 2 1/4 | c | Flour |
| 1 | tb | Baking powder |
| 1 | ts | Soda |
| 1 | ts | Cinnamon |
| 1 | ts | Allspice |
| 1/2 | ts | Salt |
| 2 | c | Persimmon pulp |
| 1 | c | Buttermilk |
| 2 | | Eggs |
Preheat oven to 350 degrees. In a large bowl, measure all ingredients.
With mixer at low speed, beat ingredients just until batter is smooth. Pour
batter into two 9 x 9 inch pans; level batter with spatula. Bake for 50
minutes or until toothpick inserted in the center comes out clean. Serve
with whipped cream. Randy Rigg From: Pickell@cyberspc.Mb.Ca (S.Pickell