Mystery fruit.

Do you know what this is?

A rare find, the persimmon is an early sign of autumn. A pain to peel and pit, but it's fruit is well worth the effort.

Persimmon Pudding
1/2 teaspoon baking soda
2 cups persimmon pulp
2 1/2 cups white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 pinch salt
2 1/2 cups milk
4 tablespoons melted butter

1. Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking pan.
2. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
3. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
4. Pour into baking pan and bake for 55 minutes. The pudding will rise but will fall when removed from oven.