PERSIMMON ALMOND PUDDING

Steps:

• Mix flour, baking soda, salt, cinnamon.
• In a separate large bowl beat eggs until light and fluffy.
• Stir in persimmon pulp and melted butter into eggs.
• Add flour mixture into eggs and pulp alternately with milk until smooth.
• Gently fold in raisins and almonds.
• Pour batter into well greased loaf pan.
• Place loaf pan in larger pan will with hot water 1/4-1/2 way up sides of loaf pan.
• Bake at 325 degrees for 1 1/2-2 hours .
• Serve warm with stiffy beaten whipped cream.
• Can also be baked in individual custard cups.