MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ruby Blackburn Lambert's Persimmon Pudding
 Categories: Puddings, Desserts, Fruits, Dairy
      Yield: 21 servings
 
      1 c  Butter or butter-flavored
           - Crisco
      2 c  Sugar
      4 lg Eggs
      1 qt Ripe Hachiya persimmons;
           - hulled and put through a
           - food mill/ricer to remove
           -seeds to make about 2 cups
           - puree
      1 c  Whole milk
      2 c  Flour
      1 tb Baking powder
      1 ts Salt
      2 c  Fine breadcrumbs
      3 ts Ground cinnamon
           Whipped cream, chopped
           - pecans, ice cream or
           - other toppings; garnish
 
  Set oven @ 325ºF/165ºC. Grease 3 standard loaf pans or
  pie dishes.
  
  In the bowl of a stand mixer, or in a large bowl using
  an electric mixer, cream together the butter and sugar.
  Beat in the eggs, then the persimmons and milk. Beat in
  the flour, baking powder, salt, breadcrumbs and
  cinnamon. Divide the mixture evenly between the prepared
  dishes.
  
  Bake the puddings until each has puffed, and a toothpick
  inserted in the center comes out clean, about 40 to 45
  minutes; rotate each pudding halfway through baking for
  even coloring. (Pudding baked in a pie plate will take
  less time to bake because of the increased surface
  area.) The puddings will settle as they cool.
  
  Serve hot from the oven topped with whipped cream,
  chopped pecans or -- better yet -- butter pecan ice
  cream.
  
  Makes 3 puddings, with 6 to 8 servings each
  
  RECIPE FROM: https://www.latimes.com
  
  Uncle Dirty Dave's Archives
 
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... "Everything has its wonders, even darkness and silence." -- Helen Keller
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