Persimmon Pudding

1. Cream: 1c sugar
               2T butter

2. Mix 1 egg
          1/2c milk and add to the cream in step 1.

3. Combine 2t baking powder
                   1/2t cinnamon
                   1c flour

4. Combine 1/2 buttermilk (can substitute 1/2T lemon juice and add milk until 1/2c)
                   1/2t baking soda

5. Alternate adding steps 3 and 4 to the cream and egg mixture.

6. Add 1c persimmon pulp and 1/2t vanilla

7. Pour into greased 8x8 pan.

8. Bake @ 350 for about 45min.

Recipe is from my grandmother. One of our favorites growing up. Definately worth the effort to dirty all those bowls.