Recipe - Mrs Cawleys Persimmon Pudding

1 cup Granulated sugar
2 Eggs
1 cup Brown sugar; packed
2 cup Persimmon pulp
1 cup Milk
1 One half cup Soft bread crumbs
One half cup Sifted flour
One half teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Vanilla
1 cup Chopped nuts
1 cup Raisins

Combine all ingredients. Bake in a buttered loaf pan till it shrinks from
sides (about 1One half 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 MCRecipe Digest V1 #867 by Nancy Berry nlberry@prodigy.net on
Oct 26, 1997