1 1/2 c. persimmon pulp
1/4 c. butter (solid)
1 c. sugar
2 eggs, separated yolks into large bowl and whites in a smaller bowl
1 3/4 c. flour
1 heaping tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. milk

With electric mixer beat the egg whites until very stiff. Set aside. Next beat, sugar (stick type) butter and egg yolks until light and fluffy. Then add milk and persimmon pulp to that. Blend well. Next add egg whites and fold into above mixture. Pour into large size baking pan that has been greased. Bake at 325 degrees for 30 or 40 minutes or until table knife inserted in pudding, comes out clean or when the pudding is pulling away from sides of pan. Garnish with Cool Whip.