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MAMA NELL’S PERSIMMON PUDDING
Contributed by: Annelle Williams
2 cups persimmon pulp*
1 stick butter, melted and cooled
1?2 cup corn oil
1 cup granulated sugar
1 cup dark brown sugar, packed
4 eggs, beaten
2 cups self-rising flour
1 cup evaporated milk
1 tsp. vanilla
1 tsp. cinnamon
Dash of cloves and nutmeg
1 cup chopped pecans (optional)
1 cup shredded coconut (optional)
*Persimmons will turn your mouth wrong side out if you try to eat them before they’re ripe. Mama Nell always told us to wait until after the first frost to gather them. Just be sure they are nice and orange and getting soft. It takes a big mixing bowl of persimmons to make 2 cups of pulp. Rinse the persimmons gently and remove any debris. Let them dry. Then either use a pulper to separate the skin and seeds from the pulp, or force through a sieve or strainer. You can freeze the pulp and then thaw completely when ready to make puddings.
Preheat oven to 350°.
Add the melted, cooled butter and corn oil to both cups of sugar and stir until mixed. Add eggs and mix well. Alternate add flour and milk until all is combined. Stir in vanilla, persimmon pulp and cinnamon, cloves and nutmeg. Fold in pecans and?or coconut, if desired.
Divide batter between three loaf pans greased generously with corn oil. Bake at for about 30 minutes. The pudding should be set, but not overcooked.
Cool in pan. Turn out onto foil paper. Wrap and store in refrigerator. Serve cold. May top with a little sweetened whipped cream.
(This recipe was contributed as part of a "Cook of the Week" feature.)