Persimmon Pudding

Marilyn Hamilton made this for me when I was very little.  At that time I had never even seen a persimmon.  I have liked it ever since.   The most divine aspect of this pudding-cake is that it gets caramelized at the edges.  If you eat it with whipped cream or ice cream, you will pass out on the spot.
3  very ripe persimmons (= 1 cup pulp)
¾ cup brown sugar
1 cup milk
¼ cup melted butter
1 cup flour
2 tsp baking powder
¼ tsp salt
¼ tsp cinnamon

Blend all ingredients.  Put in a buttered baking dish – a round cake pan will do.  Bake one hour at 325 degrees F.  This pudding is definitely best served warm. You can put ice cream on top to gild the lily.

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