Persimmon Pudding

Family recipe from Rod and Velda Pomp at Ciera Farms. Veldas mother entered this recipe in the 1940s Kansas State Fair!

Ingredients:

1 cup flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 egg

3/4 cup sugar

Optional: 1/2 cup chopped raisins or dates

1 cup sieved persimmon pulp

1/4 cup melted butter

1/2 cup milk

1/2 cup chopped walnuts

How to Make:

Sift flour twice with salt, soda and cinnamon. Beat the egg and mix with sugar. Add persimmon pulp. Stir in melted butter.

Add flour and milk alternately. Add walnuts and beat thoroughly.

Fill greased molds 3/4 full and bake in a slow oven at 300 degrees for 1 1/2 hours. Serve hot with hard sauce, lemon sauce or whipped cream and ice cream.

To make lemon sauce:

Mix in saucepan 1/2 cup butter, 1 cup sugar, 1/4 cup water, 1 egg well beaten, 3 tablespoons lemon juice and grated rind of one lemon. Cook over medium heat stirring constantly. Remove from heat just as it comes to a boil.