Persimmon Raisins Pudding
|Persimmon||1 Cup (16 tbs), mashed (pulp)|
|Milk||1 Cup (16 tbs)|
|Melted butter||1 Tablespoon|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Raisins||1⁄2 Cup (8 tbs), chopped|
|Sugar||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Melted butter||2 Tablespoon|
|Powdered sugar||2 Cup (32 tbs)|
|Whipping cream||1⁄2 Pint|
Beat together persimmon pulp with all ingredients through raisins.
Sift together remaining ingredients and add to persimmon mixture.
Blend until all flour is absorbed; bake in covered baking dish, approximately 8" x 8", at 350 degrees for 45 to 50 minutes.
Whip whipping cream until stiff; add egg, powdered sugar and melted butter.
Beat until smooth.