"Bayou Bill" Scifres
Dedicated to the conservation and enjoyment of Indiana's natural resources
About Bayou Bill
Recent Rambles
DNR Doings
Wild Recipes
Persimmon Pudding
From Indiana 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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