Regan's Persimmon Pudding

I've tried the traditional plum pudding but I like this better. It's rich and moist and so much easier to prepare. My son prefers it to pie for the holidays. Served warm with whipped cream or vanilla ice cream, it's decadent.

Use only Hachiya persimmons (pictured) and make sure they are soft and ripe!

Sift these ingredients together:

1 c flour
1 c sugar
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon salt

Add:

1 c persimmon pulp (about two persimmons)
1/2 c milk (or half and half)
1 Tablespoon melted butter
1/2 c nuts (I use walnuts)
1/2 teaspoon vanilla

Bake at 325 degrees in a covered casserole set in a pan of water about 1/2" deep for 1 and 1/2 hours. Serve warm!

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