Persimmon Pudding

2 cups persimmon pulp
1 1/2 C. sugar (I used fructose)
3 egg whites beaten lightly
1 3/4 C unbleached white flour
2 t. baking powder
1/8 t. salt
2 t. vanilla
2 cups of some type of milk (original called for 1 cup half and half and
1 cup milk - I used a 12 ounce can of evaporated skimmed milk and 1/2 cup of non-fat rice milk)
1 t. baking soda
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/8 t. cloves (original called for 1 t. - optional - YIKES)

Preheat the oven to 325 degrees. Mix sugar, pulp, egg whites, vanilla, and milk. In another bowl combine the rest of the ingredients. Blend the two mixtures. Pour into a 9X13 greased pan. Bake for 60 minutes or until set and a toothpick
inserted comes out clean. Let cool completely. serve with custard or brandy sauce.

..... I havent cooked this particular recipe, but a friend in Canberra makes such a good persimmon pudding (she has a persimmon tree in her back yard) that i scrounged around n found this on on the net, to inspire anyone who wants to try it. its nectar!