Persimmon Pudding - cooking recipe

Ingredients

2 c. persimmon pulp
3 eggs, beaten
1 1/2 c. milk
2 c. flour
1 1/2 c. sugar
1 c. flaked coconut
1 c. raisins
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 c. melted butter
small grated sweet potato

Preparation

Blend the eggs into pulp.
Sift flour.
Add sugar and spices. Add to pulp alternately with milk.
Fold in raisins; add coconut. Last, blend in the butter.
Pour batter into pan that has been greased and dusted with flour (pan needs to be 2 to 2 1/2 inches deep).
Bake in a 300\u00b0 oven for about 1 hour.
Serve warm or cold.