Almond Persimmon Pudding

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Sifted flour
1 1/2 teaspoons	7.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
2		Eggs
1 1/4 cups	247g / 8.7oz	Sugar
1 1/2 cups	355ml	Sieved persimmon pulp
1/4 cup	49g / 1.7oz	Butter or margarine - melted
3/4 cup	177ml	Milk
1 cup	160g / 5.6oz	Raisins
1/2 cup	46g / 1.6oz	Chopped almonds
		Bottled hard sauce or whipped cream

Recipe Instructions

Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat in sugar. Stir in persimmon pulp and melted butter. Add flour mixture alternately with milk and beat until smooth. Fold in raisins and almonds.

Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot water. Bake at 325F 1 1/2 to 2 hours or until done. Serve warm with hard sauce or cold with whipped cream.

Source:
Cooking Light, May/June 1993, page 104

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