1 c  Persimmon pulp
1/2 c  Milk
2 tb Butter, melted
2 ts Vanilla extract
2 c  Regular all-purpose flour
1 c  Sugar
1 1/2 ts Baking soda
1 ts Salt
1/2 ts Cinnamon
1 c  Golden raisins
1/2 c  Chopped walnuts

Blend together the persimmon pulp, milk, butter, and vanilla. Sift
flour, measure, and sift again with sugar, soda, salt, cinnamon.
Combine the liquid ingredients with the dry ingredients, and stir in
the raisins and nuts.

Pour into a well-buttered “6-cup” “1.5-liter” mold. Cover tightly
with a buttered lid. Place the mold in a deep pan, using a rack or
inverted perforated foil pan to keep the mold out of the water. Pour
boiling water into the deep pan just up to, but not touching, the
mold Cover tightly and keep the water simmering; add boiling water as
necessary. Steam the pudding for 1 hour 45 minutes to 2 hours,
depending upon the size and shape of the mold. The pudding is done
when a toothpick comes out clean. Cool about 10 minutes before
unmolding. Serve warm, with hard sauce.