Persimmon Almond Pudding

• 1 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 1 1/4 cups sugar
• 1 1/2 cups sieved persimmon pulp
• 1/4 cup butter, melted
• 3/4 cup whole milk
• 1 cup seedless raisin
• 1/2 cup chopped blanched almond
• whipped cream (to garnish)

1. Mix flour, baking soda, salt, cinnamon.
2. In a separate large bowl beat eggs until light and fluffy.
3. Stir in persimmon pulp and melted butter into eggs.
4. Add flour mixture into eggs and pulp alternately with milk until smooth.
5. Gently fold in raisins and almonds.
6. Pour batter into well greased loaf pan.
7. Place loaf pan in larger pan will with hot water 1/4-1/2 way up sides of loaf pan.
8. Bake at 325 degrees for 1 1/2-2 hours .
9. Serve warm with stiffy beaten whipped cream.
10. Can also be baked in individual custard cups.

flour, baking soda, salt, cinnamon, eggs, sugar, persimmon, butter, whole milk, seedless raisin, blanched almond, whipped cream

Taken from www.food.com/recipe/persimmon-almond-pudding-13413 (may not work)