Nonnie's Persimmon Pudding

Ingredients

• 1/2 cup of white sugar
• 1/2 teaspoon of all-purpose flour
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 1 can of crushed pineapple, drained
• 2 cups of mashed persimmon pulp
• 1/2 cup of chopped walnuts
• 1/2 cup of raisins
• 1/2 cup of butter, melted
• 1/2 cup of evaporated milk
• 1 teaspoon of vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. In a large bowl, mix together the sugar, flour, cinnamon, nutmeg, ginger, and cloves. Add the drained pineapple, mashed persimmon, walnuts, and raisins, and mix until well combined.
3. In a separate bowl, mix together the melted butter, evaporated milk, and vanilla extract. Pour into the persimmon mixture and stir until combined.
4. Pour the mixture into the prepared baking dish. Bake in the preheated oven for 40 minutes, or until golden brown.
5. Allow to cool before serving.

Interesting Facts

• Persimmons were brought to the United States from Japan in the late 19th century.
• Mashed persimmon pulp can be used as a substitute for eggs in baking recipes.
• Persimmons are an excellent source of antioxidants, Vitamin A, and Vitamin C.