to the conservation and enjoyment of Indiana's natural resources
Outdoors by Bill Scifres
2 cups persimmon pulp
2 cups sugar (granulated)
2 cups milk
2 cups flour
3/4 stick butter or margarine
1 teaspoon cinnamon
Directions: Melt butter and
stir into pulp. Stir in flour, sugar, cinnamon in that order and mix well.
Pour into 9- by 13-inch cake pan and bake for one hour in 350 degree preheated
oven. Serve with whipped cream or sugar sauce. This pudding may be cut
into squares and eaten with the hands if one doesn't mind licking his fingers.
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