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Ingredients

• 1 cup soft-ripe Hachiya or Fuyu persimmon pulp (see notes)
• 2 teaspoons baking soda
• 3/4 cup sugar
• About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
• 1/4 cup dark molasses
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 cup raisins
• 1/2 cup chopped walnuts
• Persimmon-eggnog sauce

Description

Notes: Scoop Soft-ripe Hachiya Persimmon Pulp From Skin With A Spoon And Discard Any Seeds, Or Peel Fuyu Persimmons, Chop, And Whirl In A Blender To A Smooth Purée. If Making Pudding And Sauce Up To 1 Day Ahead, Cool, Cover Pudding And Sauce Separately A

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