Wild Persimmon Pudding

• 3 to 4 c. persimmon pulp (use very ripe persimmons)
• 2 eggs
• 2 c. brown sugar, packed
• 1 c. milk
• 2 c. self-rising flour
• 1 stick butter
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 c. raisins, chopped (optional)
• 1 c. chopped walnuts (optional)

1. Preheat oven to 350u0b0.
2. Wash the persimmons under cold running water.
3. Remove the seeds and set aside for 20 minutes. Mash the persimmons through a colander or strainer to make a pulp. (If the persimmons are very nice, you can just remove the seeds and put the persimmons in a blender to process.)
4. Beat the eggs, adding the sugar, until well mixed.
5. Add the milk, alternating with the flour, in thirds, combining well.
6. Add the vanilla and cinnamon.
7. Stir in the persimmons (and raisins and walnuts, if used).
8. Mix well.
9. Melt the butter in a 1 1/2-quart baking dish or 9 x 12-inch pan and tilt the pan to coat the bottom and sides with butter.
10. Pour the persimmon mixture into the pan.
11. Bake for 1 hour or until firm.
12. Serve with whipped topping.
13. Serves 6.

persimmon pulp, eggs, brown sugar, milk, flour, butter, vanilla extract, cinnamon, raisins, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=31690 (may not work)