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Marilyn Brewer's Special Persimmon Pudding

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Marilyn Brewer's Special Persimmon Pudding (click here for recipe with metric measurements)

So I'm driving South on Indiana State Highway 37 on a Friday and I got bored with the CD player.  I turned on AM radio as it usually is best for getting local issues, programming, etc.  I lock onto WSLM 1220 AM from Salem, Indiana some time between 1:00 and 2:00 PM.  Many rural AM stations have a "tradio", swap shop, or community flea market on the air type program.  WSLM is no exception.  They air Swap Shop twice a day (1-2 PM and 5:30-6 PM).  Anyway, I'm about 3 callers into it when I hear persimmon pulp and black walnuts mentioned.  I stop the car and take the information down.  The seller is a short side trip away so I call.  Marilyn, Philip, & Shirley Brewer produce persimmon pulp, fresh blackberries, and shelled black walnuts in season.  They have been doing this for many years.  It's only logical that I go over and buy some.  Since my freezer was already full, I just get the black walnuts.  Each of them have dietery allergies or medical reasons to stay away from certain foods.  That puts a bit of a damper on their ability to use standard recipes.  Shown below, is Marilyn Brewers Special Persimmon Pudding recipe.  She says she made it in order to come up with a reasonable alternative to regular persimmon pudding recipes in order to accomodate health requirements.  She and I hope it fills a need for anyone out there who have food issues and still want a little something special.  By the way, both Marilyn and Shirley were most gracious with their time.  You can also find them on the sources page if you need persimmon pulp, shelled black walnuts, or fresh blackberries in season.  She hopes the alternative recipe will help ayone with food allergies enjoy persimmons.  Please report back if you try the recipe and let me know how it turned out.

Ingredients:

2 Cups persimmon pulp
1.5 Cups Splenda sugar substitute - or Apriva Sugar Substitute
1.5 Cups soymilk
1.5 Cups all-pupose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
2 egg YOLKS
1/2 Cup Canola oil (or diet non-milk-based margarine)
1 teaspoon cinnamon
pinch of nutmeg (optional)

Mix all the ingredients above with a mixer until smooth.  Pour into a 9x13-inch baking pan and bake at 350
F for 30 minutes to an hour until pudding is done.  Marilyn says this makes a very wet pudding.

Marilyn Brewer's Special Persimmon Pudding (metric measurements)

Ingredients:

475 mL persimmon pulp
350 mL Splenda sugar substitute - or Apriva Sugar Substitute
350 mL soymilk
180 g all-pupose flour
5 mL baking powder
5 mL  baking soda
5 mL  vanilla extract
2 egg YOLKS
120 mL Canola oil (or diet non-milk-based margarine)
5 mL  cinnamon
pinch of nutmeg (optional)

Mix all the ingredients above with a mixer until smooth.  Pour into a 23x32.5 cm baking pan and bake at 177
C for 30 minutes to an hour until pudding is done.  Marilyn says this makes a very wet pudding.