PERSIMMON PUDDING

Hi and welcome to my blog today.  Well the jelly making has begun at my house.  Yesterday I made 14 jars of Blackberry Jam.  And that is just the beginning.  Now it will be Strawberry, Blackberry, Red Raspberry and then Peach Marmalade.  Non stop Jam making until July.  Last year I made about 160 jars.  It is so easy.  Each batch makes 7 jars, sometimes 8.  Everyone should try their hand at it at least once.  It is so worth the effort.

Today I have a recipe from my good friends, Gayle and Fred.  They are a couple of kindred Hippie Souls who my son Ed met while going to Fresno State.  Gayle can't remember if it was her recipe or Fred's but they have been making it for years.  I first had it years ago when I was visiting my Son in Fresno while he was going to school.  It is so simple but so delicious that I encourage everyone to try it at least once. Even after eating a big meal you can have this dessert.   Fred always says, "Persimmon Pudding makes it's own room." And it is true.  No matter how full you feel, you always have room for this delicious treat!

PERSIMMON PUDDING

3/4 cup pureed Persimmons
1/2 stick of Butter
1 1/2 cups of Milk
1/2 cup of Honey
1 Egg

1 cup of Flour
1 tsp Baking Powder
1/2 tsp Baking soda
1/2 tsp salt
2 tsp Cinnamon

Blend the wet ingredients until smooth.  Mix the dry ingredients together and whisk into the Persimmon mixture.
Bake in a 9" square pan at 375 degrees for 1 hour until brown and sunken.
Serve warm with whipped cream.

Let me just say, if you make it once, you will definitely make it time and time again.  Note:  The Persimmons must be very, very, soft and ripe for this recipe.  Use only the "FUYU" PERSIMMONS. They are the big deep orange ones.

Thanks for stopping in today
Ciao
Grayce