Persimmon Pudding(Heritage) - cooking recipe

Ingredients

3 eggs
1/2 c. sweetened condensed milk
1/2 c. evaporated milk
1/2 c. water
1/4 c. sugar
1 c. dark Karo corn syrup
3 c. flour
1 tsp. soda
2 tsp. baking powder
1/4 lb. melted butter
1/2 gal. persimmons or 1 qt., strained

Preparation

Mash and strain the persimmons.
Melt the butter in two large Pyrex baking dishes.
Mix all of the ingredients together and divide between the two dishes.
Bake slowly until done (dark brown).
Stir once or twice while baking.
Pudding will be stiff. Serve topped with whipped cream.