These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Persimmon Bread Pudding

From Statesboro Market2Go

<p>A nice cozy dessert just in time for fall! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.food.com (Entered by Ariana Giddens)
Serves: 9
Vegetarian!

Ingredients
1 cup Persimmon pulp
3/4 cup Sugar
3 Eggs, beaten
1 cup Flour
1 teaspoon Baking powder
1/2 teaspoon Nutmeg
1 cup Milk
1/4 pound Butter, melted
1/2 teaspoon Cinnamon

Step by Step Instructions
  1. Combine the persimmon pulp with the sugar, then mix in the eggs, milk, and butter.
  2. In a separate bowl, stir together the flour, baking powder, cinnamon, and nutmeg before mixing them into the persimmon mixture.
  3. Pour the batter into a greased 9 inch square cake pan. Bake for 1 hour at 315-325 degrees.