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2 c. persimmons (approximately
7 large, very ripe
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 c. sugar
1 Tbsp. cinnamon
1 c. coconut, nuts or raisins
2 large eggs
1 c. milk
1 stick margarine or butter,
1 tsp. vanilla

First, persimmons must be peeled and pressed through a
colander. Discard pulp that remains in colander. Then combine
all dry ingredients. Add remaining ingredients one at a time.
Pour mixture into loaf pans. Fill approximately half full.
Pans should be greased and floured. During cooking, pudding
will rise nicely, but falls when cooling. It makes a very
moist, rich dessert. I've only been able to find persimmons
during the Thanksgiving and Christmas holidays.

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