Title: Persimmon Pudding [With Raisin, Peach and Apricot Options]
Categories: Desserts, Fruit
Yield: 1 Servings

2 c Persimmon pulp; (American
-soft-when-ripe type, not
-Japanese)
3 Eggs
1 3/4 c Milk
2 c Flour
1/2 ts Baking soda
1 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1 1/2 c Sugar
3 tb Melted butter

Mix pulp, eggs and milk. Sift dry ingredients into large mixing bowl. Pour
liquid mixture over dry ingredients. Add butter. Pour into a 2" deep, 9x13"
greased pan.

Bake @ 300^F approx 1 hour. Cool. Cut into squares. Amazing with whipped
cream on top. [Ed.--Golden raisins, rumsoaked or not, or chunks of fresh
peach or soaked, diced dried apricot baked into this do it strictly no harm
either.]

source: Beverly and Eric on rec.food.cooking

Posted to MM-Recipes Digest by "Rfm" on Nov 22, 98,
converted by MM_Buster v2.0l.