making persimmon pudding (and tasting)

A good persimmon pudding recipe.
2 cups persimmon pulp
2 cups flour
2 cups milk
2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
4 tablespoons melted butter (divided)
* My changes to the ingredients
-added twice the cinnamon
-added 1/4 teaspoon ground ginger & 1/2 teaspoon ground nutmeg
-used a can of evaporated milk and enough whole milk to make 2 cups
-cut the sugar to 1/2 cup
Heat oven to 325 degrees F. Mix all ingredients together, except 2 tablespoons of butter. Grease a 9"x13" baking dish, pour batter into dish, and pour the remaining butter on top of the batter. Bake in oven for 35-40 minutes. A toothpick should come out clean.
Serve warm or cold.
* What I would do differently next time
-not use any added sugar because these persimmons I have are really sweet. If you use the Japanese persimmon commonly found in supermarkets, you probably need to add sugar.
-mix all the butter into the batter and not bother putting it on top. The bit with the butter on top did taste extra good, I think it would look better not being on top
-my man thinks it had too much cinnamon but he is not a fan of any seasonings. He also thought it was too sweet.

[@rose2fame1]

Hi Michelle, persimmons are nice. I agree with you about the sugar. Good advice.

[@leo421loveselevators]

Yes I think you should do your washer dryer update. Those are my fav videos to watch

[@shannisworld1380]

thanks for sharing

[@miguelitaczap4230]

'Promo SM'