Joan’s Persimmon Pudding with Hard Sauce

1 C. flour

1 C. sugar

1 tsp. salt

1/2 tsp. cinnamon

1 1/2 tsp. baking soda

1/2 C. milk

1 C. Persimmon pulp

1 T. melted butter

1 tsp. vanilla

2 eggs

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Beat eggs, add milk, add Persimmon, melted butter and vanilla.

Mix dry ingredients together and add to persimmon mixture.

Bake covered, in water. (put pan in a 9 x 13 or 9×9 Pyrex pan and add water) for 1/2 hour at 325 degrees. Remove pan from water and cook 1/2 hour longer, or until done.

Optional: 1 C. chopped walnuts and 1 C. chopped dates

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Hard Sauce

1/4 lb. butter

2 1/2 C. powdered sugar

2 T. brandy

Cream butter, add sugar and brandy. Mix until stiff. Serve a dollop with each piece of Persimmon pudding.

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