Baked Persimmon Pudding

This baked persimmon pudding is served warm with whipped cream or your favorite dessert sauce.

INGREDIENTS:

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup sugar

1 cup persimmon pulp (see below)

2 eggs, beaten

1 cup milk

1/2 teaspoon grated lemon rind

2 tablespoons butter or margarine, softened

PREPARATION:

Sift together flour, salt, baking soda, and sugar. Add persimmon pulp to the flour mixture along with beaten eggs, milk, lemon rind and butter. Mix well. Turn batter into a well-greased and floured 8x8x2-inch square baking dish.

Bake at 350° for 45 to 55 minutes, or until pudding is done. Serve warm with whipped cream or sauce.

Persimmon pudding serves 6.

To make persimmon pulp: Choose soft ripe fruit with a transparent skin. Peel and strain the pulp or mash, removing the seeds. Add 1 1/2 teaspoons of lemon juice to each cup of persimmon pulp to prevent discoloration if it is not to be used right away.