1 pt. buttermilk
1 pt. heaping ripe persimmons
1 c. sugar
1 egg
1 tbsp. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cloves
1/2 tsp. allspice
1 tsp. cinnamon
Flour

Mix buttermilk with ripe persimmons. Press through sieve or colander. Then add sugar, egg, butter, baking powder, baking soda, cloves, allspice and cinnamon. Add enough flour to make a stiff mixture, but not as stiff as cake batter.

Bake in a moderate oven (350 degrees) until done. If the pudding falls a little, this is good and if it seems soggy, that is also good. When you are ready to serve, cut in squares and top with whipped cream or sugar an cream.