This recipe for traditional persimmon pudding is almost fool-proof because it is tolerant of many variations. Feel free to add more or less of almost any ingredient, especially dried fruit or nuts.

Strain or blend enough persimmons for about 2 cups of pulp. Beat in 3 eggs and add the following: 1-1 1/2 c. all-purpose or whole wheat flour 1 tsp. double acting baking soda 1/2 tsp. salt 1/2 c. butter, melted 2 1/2 c. light cream or milk 2 tsp. cinnamon 1 tsp. ground ginger 1/2 tsp. nutmeg 1-2 c. currants and/or raisins (golden raisins are good too) 1 c. walnuts or almonds, chopped

Bake in a greased medium baking dish or two, for about 1 hour in a preheated 325 degree oven. Bake until firm. Serve with cream, hard sauce or ice cream for dessert. Also great for breakfast with cereal. Makes 8-12 servings.