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Persimmon Pudding (With Raisin Peach and Apricot Options)
2 c Persimmon pulp; (American soft-when-ripe type, not Japanese)
1 3/4 c Milk
2 c Flour
1/2 ts Baking soda
1 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1 1/2 c Sugar
3 tb 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.
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