PERSIMMON PUDDING
My holiday favorite, discovered thanks to Deborah Madison.

about 5 completely ripe, jellylike persimmons
1 1/2 c. packed brown sugar
3 eggs
2 c. milk
1 tsp. baking soda
1/2 c. butter, melted
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
3/4 c. golden raisins
3/4 c. chopped pecans
whipped cream for serving

Preheat oven to 350 degrees F. Butter a large souffle dish or a 2 1/2 to 3 quart baking dish.
Break open the tops of the persimmons and use a spoon to scoop all the pulp into a blender. Discard the skins and any seeds you find. Puree the pulp. You should have 2 cups.
In a bowl, mix the pulp with the brown sugar, eggs, baking soda, melted butter, and vanilla. In a second bowl, combine the flour, baking powder, cinnamon, ginger, cloves, and salt. Stir the dry ingredients into the wet until smooth, then fold in the raisins and nuts.
Pour the batter into the dish and bake until browned and set, about 1 hour. Time may vary depending on depth and width of the dish.
Serve with whipped cream. If you happen to have any leftover slices, they freeze well and can be reheated nicely in the microwave.