Persimmon-Sweet Potato Pudding - cooking recipe

Ingredients

2 cups persimmon pulp
2 cups milk
2 1/2 cups sweet potatoes, grated
2 eggs
1 1/2 cups sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
2 1/2 cups flour
1/4 cup melted margarine

Preparation

Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
Makes 2 6 1/2 by 10 or one large pan.
To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.