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

Rub persimmons through colander to remove seeds. Mix buttermilk with persimmon pulp. Blend rest of ingredients with enough flour to make stiff, but not as stiff as cake dough. Pour into baking pan and bake in preheated oven at 350 degrees until top becomes crisp. If pudding falls and seems soggy in the middle, so much the better! Serve with whipped cream.