Mary Tucker'S Best Persimmon Pudding - cooking recipe

Ingredients

1 1/2 c. sugar
1 tsp. salt
3 eggs
1 tsp. coriander
3 c. milk
2 c. flour
2 c. persimmon pulp
1/2 tsp. baking soda

Preparation

Put first 4 ingredients in a mixer.
Add milk, flour, persimmon pulp and baking soda alternately.
Pour mixture into a 9 x 12-inch pan.
Bake at 300\u00b0 to 325\u00b0 for 1 hour.
Refrigerate after cooking.
Serve cold with sweetened whipped cream on top.