Mary Tucker'S Best Persimmon Pudding

1. 1

   Put first 4 ingredients in a mixer.

2. 2

   Add milk, flour, persimmon pulp and baking soda alternately.

3. 3

   Pour mixture into a 9 x 12-inch pan.

4. 4

   Bake at 300u00b0 to 325u00b0 for 1 hour.

5. 5

   Refrigerate after cooking.

6. 6

   Serve cold with sweetened whipped cream on top.

No nutritional information available.

No additional tips available.