Persimmon Pudding

Ingredients

• 2 cups persimmon pulp
• 2 1/2 cups milk
• 3 eggs
• 1 1/4 cups sugar
• 1 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
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• 1 tsp. baking soda
• 1/2 cup butter
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg

Directions

Put 1 quart persimmons (or what is needed) through colander to obtain about 2 cups pulp. Place seeds and pulp in bowl; stir in 2 1/2 cups milk. Mix well and again put through colander. Beat remaining ingredients into pulp and milk. Bake in 9x13 inch pan in slow oven (250 degrees F) for 2 hours or until firm and waxy. Serve with fresh cream.

By Robin from Washington, IA