2 to 3 ripe persimmons (1 to 2 cups), smaller amount for bread, larger for pudding
1/2 cup fresh minced candycaps (or 2 to 3 tablespoons ground dried ones)
1/2 cup sugar
1 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder (not necessary for pudding texture)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup each: raisins and pecans
Preheat the oven to 325 F. Prepare the pan. For a pudding, the pan should be pyrex, not metal, as the pudding won't come out of the pan easily, and the acid from the persimmons will react with metal pans. Grease it well.
Scoop the persimmon pulp into a bowl. Stir in the egg and mushrooms. Stir in the sugar and flour. Add the soda, baking powder, salt, cinnamon, raisins and nuts, stir quickly and pour into the pan. Pop into the oven, and bake about an hour or until set. A pudding will take longer than a bread.
The pudding can also be steamed, or even cooked in a cast iron pan on top of the stove with a very low flame, of on a woodstove, covered with a lid or foil. It will need to be spooned out of the iron pan into a non-reactive dish when it's done.
The persimmon pudding may be served with hard sauce, or with cream, or may be soaked with a couple tablespoons of brandy.