Holiday persimmon pudding with walnuts

1 Servings

Ingredients

Quantity Ingredient
1 cup Persimmon pulp
½ cup Milk
2 tablespoons Butter, melted
2 teaspoons Vanilla extract
2 cups Regular all-purpose flour
1 cup Sugar
1½ teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Cinnamon
1 cup Golden raisins
½ cup Chopped walnuts

Directions

Blend together the persimmon pulp, milk, butter, and vanilla. Sift flour, measure, and sift again with sugar, soda, salt, cinnamon.

Combine the liquid ingredients with the dry ingredients, and stir in the raisins and nuts.

Pour into a well-buttered "6-cup" "1½-liter" mold. Cover tightly with a buttered lid. Place the mold in a deep pan, using a rack or inverted perforated foil pan to keep the mold out of the water. Pour boiling water into the deep pan just up to, but not touching, the mold Cover tightly and keep the water simmering; add boiling water as necessary. Steam the pudding for 1 hour 45 minutes to 2 hours, depending upon the size and shape of the mold. The pudding is done when a toothpick comes out clean. Cool about 10 minutes before unmolding. Serve warm, with hard sauce.

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