Put in mixer:

1 1/2 c. sugar
1 tsp. salt
3 eggs
1 tsp. coriander

Add alternately:

3 c. milk
2 c. flour
2 c. persimmon pulp
1/2 tsp. baking soda

Pour mixture into 9x12 inch pan. Bake one hour at 300 to 325 degrees. Refrigerate after cooking. Serve cold with sweetened whipped cream on top.

We especially enjoy serving Persimmon Pudding to our guests, because most people have not had the privilege of tasting this Hoosier specialty. My mother spent many years perfecting this recipe. In my opinion there is none better.