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Persimmon Pudding

List of Ingredients


1 cup persimmon puree (instructions follow)
2 teaspoons soda
1 egg, beaten
1/2 cup milk
1 teaspoon lemon juice
1/2 teaspoon vanilla
1 tablespoon melted butter or margarine
1 cup regular all-purpose flour
1 cup sugar
1 teaspoon cinnamon
Dash salt
1/2 cup each chopped pecans and raisins




Recipe

To make persimmon puree, use a spoon to
scoop the flesh from the skin of fresh
persimmons; whirl in blender until smooth or
press through a food mill. Make the puree
just before use (it turns brown with long
standing).
Stir together the persimmon puree and 1
teaspoon of the soda; reserve. In a large
bowl combine egg, milk, lemon juice,
vanilla, and butter. Sift flour, measure,
and sift again with sugar, cinnamon, salt
and remaining 1 teaspoon soda. Add to egg
mixture alternately with persimmon puree
blending well after each addition. Mix in
pecans and raisins.
Pour batter into a greased and floured 8-
inch square pan. Bake in a 350 degree F.
oven for 55 minutes or until browned. Let
cool in pan 5 minutes, then cut in squares.
Serve with Rich Lemon sauce. Makes 9 servings. Rich Lemon Sauce found at http://recipecircus.com/recipes/SueA/SAUCES/Sweet-_Rich_Lemon_Sauce.html

From Sunset Favorite Recipes 1978