2 c. soft, juicy persimmon pulp
1 level c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice

Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!