PERSIMMON PUDDING

1 cup sugar

1 cup persimmon pulp

1 cup flour

1 egg

1 tsp. baking soda

Dash salt

1/8 teaspoon each: cinnamon, nutmeg, ginger and allspice

Preheat oven to 350 degrees.

Use gushy, over-ripe persimmons. Rip off the top stem and squirt out the pulp.

Mix (don’t beat) together all ingredients.

I

Pour into a greased pan and bake for 30 minutes, until pudding pulls away from the sides

of the pan.