Persimmon Pudding

• 2 tablespoons butter, softened
• 1 cup sugar
• 1 large egg
• 1 cup all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup whole milk
• 1 cup mashed ripe persimmon pulp (about 3 medium)
• 1 cup sugar
• 1/2 cup evaporated milk
• 1 tablespoon butter
• Dash salt
• 1-1/2 teaspoons vanilla extract

1. In a large bowl, cream butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine the flour, baking soda, salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp.
2. Pour into six well-greased 8-oz. custard cups or ramekins. Cover tightly with a double layer of foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently. Replace water as needed. Steam for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before removing from custard cups.
3. For butter sauce, in a small saucepan, combine the sugar, evaporated milk, butter and salt. Cook and stir over medium heat for 3-5 minutes or until heated through. Remove from the heat; stir in vanilla. Drizzle over pudding.

butter, sugar, egg, flour, baking soda, salt, ground cinnamon, milk, mashed ripe persimmon pulp, sugar, milk, butter, salt, vanilla

Taken from www.tasteofhome.com/recipes/persimmon-pudding/ (may not work)