Title: Mrs Cawley's Persimmon Pudding
Categories: Puddings
Yield: 5 Servings

1 c Granulated sugar
2 Eggs
1 c Brown sugar; packed
2 c Persimmon pulp
1 c Milk
1 1/2 c Soft bread crumbs
1/2 c Sifted flour
1/2 ts Salt
1 ts Cinnamon
1 ts Vanilla
1 c Chopped nuts
1 c Raisins

Combine all ingredients. Bake in a buttered loaf pan till it shrinks from
sides (about 1-1/2 hr at 325). Serve warm with hard sauce. Batter should be
thin, however, if TOO thin add more bread crumbs or flour. If you get hard
persimmons, put them in a brown paper bag closed securely and under a bed
and they will riped beautifully. Kathy Adams
Posted to MC-Recipe Digest V1 #867 by Nancy Berry on
Oct 26, 1997