Persimmon Pudding with Vanilla Sauce
 
    1 cup persimmon pulp (cut off stem and process in blender)
    2 T. margarine
    1/2 t. salt
    1 cup flour
    1/2 cup milk
    1 cup sugar
    1 egg
    1/4 t. cinnamon
    2 t. baking soda
    nuts and raisins, if desired - 1/2 to 1 cup of each
 
    Cream sugar and butter, add egg. Add dry ingredients alternately with milk and beat well.
    Add fruit pulp, nuts and raisins. Pour into well greased pan and bake in water bath in
    oven for 1 1/2 to 2 hours at 350, or steam, covered in canning kettle for 2 hours.
    Serve warm with warm sauce.
 
    Vanilla Sauce (1 cup)
 
 
    Combine 1/4 cup sugar and 1 Tbl. cornstarch. Stir into 1 cup water. Cook, stirring over
    med. heat until thickened. Do not boil. Removed from heat. Stir in 3 Tbl. butter & 2 t.
    vanilla.
 
    Source: Kim Staking by way of Roxanna Glass