STEAMED PERSIMMON PUDDING

      Title: STEAMED PERSIMMON PUDDING
  Categories: Puddings, Holiday
       Yield: 6 Servings
  
       1 c  Persimmon pulp,
            -pureed (about 2
            -large persimmons)
     1/2 c  Milk
       2 tb Butter, melted
       2 ts Vanilla extract
       2 c  Flour, all-purpose
       1 c  Sugar
   1 1/2 ts Baking soda
       1 ts Salt
     1/2 ts Cinnamon
       1 c  Raisins, golden
     1/2 c  Walnuts, chopped
  
   Blend together the persimmon pulp, milk, butter and vanilla. Sift
   flour, measure, and sift again with sugar, soda, salt and cinnamon.
   
   Combine the liquid ingredients with the dry ingredients, and stir in
   the raisins and nuts.  Pour into a well-buttered 6-cup mold. Cover
   tightly with a buttered lid.
   
   Place the mold in a deep pan, using a rack or inverted perforated
   foil pan to keep the mold out of the water. Pour boiling water into
   the deep pan just up to, but not touching, the mold.
   
   Cover tightly and keep the water simmering; add boiling water as
   necessary. Steam the pudding for 1 hour 45 minutes to 2 hours,
   depending upon the size and shape of the mold.  The pudding is done
   when a toothpick comes out clean.
   
   Cool about 10 minutes before unmolding.  Serve warm, with hard sauce.
   
   NOTES:
   
   *  Holiday persimmon pudding with walnuts -- This is a simple steamed
   pudding gotten from Sunset Magazine many years ago. It has become a
   holiday tradition with my family. Yield: Serves 6-10.
   
   : Difficulty:  easy.
   : Time:  10 minutes preparation, 2 hours steaming.
   : Precision:  approximate measurement OK.
   :
   : Marianne Evans
   : Tektronix, Wilsonville, Oregon, USA
   : marianne@tekecs.GWD.
   
   : Copyright (C) 1986 USENET Community Trust
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