Sandra’s Persimmon Pudding

Ingredients

• 1 cup persimmon pulp
• 1 egg, beaten
• 1 1/4 cups white sugar
• 1 cup all-purpose flour
• 1 1/4 cups milk
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup butter, melted

Directions

Butter one 9×13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).

In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.

Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.