Persimmon Pudding

Courtesy of Barbara Conheim, Berkeley Hills Realty

1 cup pureed persimmons
2 teaspoons baking soda
1/4 pound butter (or margarine) at room temperature
1 1/2 cups sugar or 1 cup honey
2 eggs
2 teaspoons vanilla
1 teaspoon lemon juice
2 tablespoons rum (or brandy, or milk)
1 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2-1 cup chopped nuts
1 cup raisins

Put persimmon puree in small bowl. Stir in baking soda (mixture will stiffen). Set aside. (The following steps may be performed in a food processor). Cream butter and sugar in mixing bowl. Add eggs, vanilla, lemon juice and rum; beat well. Add flour, cinnamon and salt; stir to blend. Add persimmon mixture; beat until well mixed. Stir in nuts and raisins. Grease the inside of a two quart mold. (A Coffee can may be used.) Place the mold on a rack in a deep baking pan or pot. Add water to the baking pan or pot until it is halfway up the mold. Remove mold and fill with pudding mixture. Close mold with well fitting lid or seal tightly with foil. Bring water to boil over medium heat. Immerse the mold the mold in boiling water and cover. Steam for 2 to 2 1/2 hours, test with toothpick. Remove mold from baking pan or pot, place on a rack to cool. With blunt knife or suitable implement, free pudding from mold and turn onto serving plate.

Note: This recipe appears in From Our Home to Yours, A Collection of Favorite Recipes
from the Berkeley Association of Realtors. The cookbook is available for purchase from the Berkeley Association of Realtors at a cost of $15.