ANITA'S PERSIMMON PUDDING

Excerpts from Jim Conrad's
Naturalist Newsletter

from the May 24, 2009 Newsletter, issued from the Siskiyou Mountains west of Grants Pass, Oregon:
ANITA'S PERSIMMON PUDDING
You can see what Anita's Persimmon Pudding looks like below:

Here's how to make it:

Cream together:

1 cup sugar
½ cup butter

Add:

2 eggs
¼ tsp salt
1 tsp cinnamon
1 tsp vanilla
2 tsp soda in...
2 tsp warm water

1 cup flour
¼ tsp nutmeg
1 cup mashed persimmon
1 cup raisins
½ cup chopped walnuts

Mix well. Put in bowl holding 6 cups. Place bowl in larger pan, half fill the outer pan with water. Steam 3 hours.

You can juggle the ingredients. Instead of persimmons you can add pears, peaches or even applesauce. The recipe started out as plum pudding in the Northeast, maybe brought over from England. This is a basic pudding recipe and as in most of life success arises less from slavishly following instructions than grasping the basic principle, then winging it with what you have or what you like better.