Persimmon Almond Pudding

Directions

1. 1
   Mix flour, baking soda, salt, cinnamon.
2. 2
   In a separate large bowl beat eggs until light and fluffy.
3. 3
   Stir in persimmon pulp and melted butter into eggs.
4. 4
   Add flour mixture into eggs and pulp alternately with milk until smooth.
5. 5
   Gently fold in raisins and almonds.
6. 6
   Pour batter into well greased loaf pan.
7. 7
   Place loaf pan in larger pan will with hot water 1/4-1/2 way up sides of loaf pan.
8. 8
   Bake at 325 degrees for 1 1/2-2 hours .
9. 9
   Serve warm with stiffy beaten whipped cream.
10. 10
    Can also be baked in individual custard cups.