| 1 | Mix the persimmon puree and the baking soda together and let it stand. |
| 2 | Cream together the sugar and butter, then add the egg, milk, vanilla, (rum), and persimmon mixture. |
| 3 | Add the remaining dry ingredients and mix. |
| 4 | Pour into well-buttered pudding mold or tin can (i.e., a coffee can). |
| 5 | Fill them only 2/3 full. |
| 6 | Place the mold on a trivet in a pan over a few inches of boiling water. |
| 7 | (i use one of those folding steamer baskets). |
| 8 | Cover the pan and steam over low heat for 2 hours. |
| 9 | You will need to add more boiling water as it evaporates. |
| 10 | When a skewer tests clean, it is done. |
| 11 | Let stand in the mold uncovered for about 15 minutes. |
| 12 | Turn onto a plate and let cool, or serve warm with hard sauce or whipped cream. |
| 13 | Beat the egg yolk with powdered sugar and rum or brandy. |
| 14 | Fold in whipped egg white and whipped cream |
