Persimmon Pudding

• 2 eggs
• 1 cup persimmon pulp
• 1 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Pinch of salt
• 1 teaspoon baking soda
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

1. Beat eggs until light and frothy in a large mixing bowl. Add persimmon and sugar, beating well. Combine flour, cinnamon, nutmeg, and salt; stir well. Add to egg mixture, beating well. Dissolve soda in buttermilk; add to pudding mixture. Stir in vanilla and pecans.
2. Pour batter into a wellgreased 1 1/2-quart pudding mold, and cover tightly with lid. Place mold on rack in a large kettle; add boiling water, filling kettle half full. Bring to a boil. Reduce heat; cover and simmer 2 hours.
3. Remove mold from kettle; remove lid from mold to allow steam to escape. Cool 10 minutes. Loosen pudding from sides of mold, and invert onto a serving dish. Serve warm with hard sauce.

eggs, persimmon pulp, sugar, flour, ground cinnamon, ground nutmeg, salt, baking soda, buttermilk, vanilla, pecans

Taken from www.myrecipes.com/recipe/persimmon-pudding-1 (may not work)