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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