Gramma Edna's Persimmon Pudding

• 1 cup sugar
• 1 14 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 12 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon allspice (optional)
• 14 teaspoon clove (optional)
• 1 teaspoon vanilla extract
• 12 cup milk
• 1 egg
• 1 cup persimmon, pureed
• 1 tablespoon salted butter, melted

1. Preheat oven to 350F.
2. Sift together the sugar, flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves.
3. Make sure the dry ingredients are thoroughly mixed and the spices are consistently blended throughout.
4. Blend the egg, milk, vanilla extract, and butter together.
5. Slowly add the persimmon pulp, a couple of spoonfuls at a time, until thoroughly combined.
6. Carefully add the dry ingredients to the wet ingredients one cup at a time, until a heavy batter is formed; if you are using an electric mixer blend these together on a low speed so that excess gluten is not formed in the flour.
7. Place batter in a heavy covered baking dish (Dutch oven or Pyrex is best) and bake for 35-55 minutes until the edges are firm and the center is still soft.
8. Let cool until the pudding is set up and easy enough to handle.
9. If you are not going to eat the pudding immediately, wrap it well in aluminum foil.
10. These puddings can be frozen for 3-4 months, and mailed via priority.

sugar, flour, baking soda, baking powder, salt, cinnamon, allspice, clove, vanilla, milk, egg, persimmon, butter

Taken from www.food.com/recipe/gramma-ednas-persimmon-pudding-490836 (may not work)