Recipe - Persimmon Pudding [With Raisin Peach And Apricot Options]

2 cup Persimmon pulp; (American
softwhenripe type, not
Japanese)
3 Eggs
1 Three fourths cup Milk
2 cup Flour
One half teaspoon Baking soda
1 teaspoon Salt
One half teaspoon Cinnamon
One half teaspoon Nutmeg
1 One half cup Sugar
3 tablespoon 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, minced dried apricot baked into this do it strictly no harm
either.]

source: Beverly and Eric on rec.food.cooking

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Nov 22, 98,
converted by MM_Buster v2.0l.