Persimmon Raisin Pudding
|Persimmon||1 Cup (16 tbs) (pulp)|
|Sugar||1 Cup (16 tbs)|
|Melted butter||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Dates||1⁄4 Cup (4 tbs)|
|Nuts||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
Mix sugar, pulp, egg, melted butter and milk.
In separate bowl, combine all dry ingredients.
Gradually add pulp mixture, mixing well.
Dust raisins, dates and nuts with flour to keep them from sinking to bottom; add them to mixture.
Pour into a 9" x 13" pan and bake at 325 degrees for 45 to 60 minutes.
Sauce:Cook ingredients on low heat until thick.
Pour over squares of pudding when serving.