Persimmon Pudding - cooking recipe

Ingredients

2 c. persimmon pulp
1 c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice

Preparation

Combine the ingredients, beating well.
It is best to save about half the milk until all the flour has been added.
Pour about 1 1/2 inches deep in well-greased pan and bake about 1 hour in 325\u00b0 oven.
Turns dark when done.
Serve warm or cold with whipped cream.