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Persimmon Pudding
8 servings

2 cups strained persimmon pulp
3 eggs
1 1/4 cups sugar
1 to 1 1/2 cups all-purpose flour
1 teaspoon any baking powder
1 teaspoon soda
1/2 teaspoon salt
1/2 cup melted butter
2 1/2 cup rich milk
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1 cup raisins or nuts, optional

Preheat oven to 325 degrees F.

Combine all ingredients. Bake the pudding in a greased 9 x 9-inch
baking dish until firm - about 1 hour. Serve with cream or hard
sauce.

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