MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: PERSIMMON PUDDING
  Categories: Desserts, Fruits, Personal
       Yield: 6 servings
  
       1 c  Pureed persimmons (skinned)
       2 ts Baking soda
     1/2 c  Butter; room temperature
   1 1/2 c  Sugar
       2    Eggs
       1 tb Lemon juice
       1 tb Rum
       1 c  All-purpose flour
       1 ts Ground cinnamon
     1/2 ts Salt
       1 c  Chopped walnuts or pecans
       1 c  Raisins
  
   FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with
   enough water to come halfway up sides of mold. Place kettle over
   medium heat and let water come to boil while you prepare pudding
   batter. Mold must have lid or be snugly covered with foil while
   steaming (coffee can with plastic lid will work). Place rack or Mason
   jar ring on bottom of kettle so that water can circulate under mold
   while steaming. Grease the mold. In small bowl, combine persimmon
   puree and baking soda. Set aside while mixing other ingredients
   (persimmon mixture will become quite stiff). In mixing bowl, cream
   butter and sugar. Add eggs, lemon juice and rum and beat well. Add
   flour, cinnamon and salt and stir to blend. Add persimmon mixture and
   beat until well mixed. Stir in nuts and raisins. Spoon batter into
   mold, cover tightly and steam 2 hours. Remove mold from kettle and
   set aside 5 minutes. Turn onto rack to cool completely or to cool
   just a little and serve warm.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
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