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Persimmon Pudding
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 a 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.

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