1 cup persimmon pulp, pureed (about 2 large persimmons)
1/2 cup Milk
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 cups flour, all-purpose
1 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup raisins, golden
1/2 cup 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.

Serving Size: 6