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Pudding, Persimmon (D)
Source: Harriet Vanderbilt
Serves: 4 to 6

1 cup persimmon pulp (about 4 large persimmons)
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 cup granulated sugar
1/2 cup (1 stick) butter
1 teaspoon vanilla
1/2 cup milk

Put at least 4 large persimmons in a brown sack to ripen. When they are very soft and mushy (ready to fall apart), pulp them by straining them. Freeze the pulp until 24 hours before making the pudding.

Sift flour, baking soda and cinnamon; set aside.

Cream the butter and sugar. Stir in the thawed persimmon pulp.

Add the vanilla to the milk.

Alternately add the flour mixture and the milk mixture to the bowl and blend until well-mixed.

Turn into a buttered 5 to 6 cups heatproof mold for steaming puddings. Cover tightly with foil and place on a rack in kettle. Pour in enough boiling water to reach halfway up the sides of the mold. Cover kettle and simmer for 3 hours. Let stand a few minutes, then invert and unmold onto a warm serving dish.

Serve with a hard sauce of your choice.

Poster's Notes:
Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less satisfactory results.

Posted by Steve and Marilyn Kerman

Nutritional Info Per Serving: N/A