 Summary
I can't wait until Christmas, maybe you can't either, but this recipe reminds me of Christmas without the sugar plums, elves and endless shopping. This recipe was given to us by Rox Bumpas, just one of the thousands of customers we have had over the years. Not only was he kind enough to share his prize recipe, but he made it and served it up to us. What a treat. It was absolutely delicious. Whipped cream and all. He even shared it with some of our neighbors at the show. You rock ROX.
Cookware used in Recipe
 4 Quart Sauce Pan with Cover View
 6 Quart Stock Pot with Cover flat bottom View
Prep Time
30 Minutes
Servings
6 - 8
By Jean Richardson & Rox Bumpas (If you cannot find pulp, Let me know, I'll ship you some 317.831.5050)
Ingredients:
1 pint (2cups) Persimmon pulp
1 ½ tall cans (12oz) Carnation Evaporated Milk*
2 ½ to 3 ½ cups whole milk
½ tsp. salt
½ cup flour
1 tsp. baking soda
3 or 4 Tbls. melted butter
3eggs
2 cups sugar
*or 4 cups whole milk Directions:
Add baking soda to pulp and mix well.
Add eggs, electric beating thoroughly while adding each egg.
Stir in sugar, salt and sifted flour.
Add milk and butter (Careful when stirring in milk or it will become lumpy).
Bake in 4Qt or 6Qt. Stock Pots without the lid at 350o until thick and dark approximately 2 to 2 ½ hours.
Stir every 30 to 40 minutes so the outside will not cook before the center.
(This is pudding, not cake/brownie style)
Enjoy. |
