Persimmon Pudding

Ingredients:

3 persimmons, the big orange kind. Should be ripe to the point of
almost falling apart, as you put them through a sieve and use only
the pulp. I buy them about two weeks before I want to make the
pudding.Mix with 1 cup water. I use the water to help push the pulp
through.
1 cup sugar
2 eggs
3 T. melted butter
1 pint milk
1 1/2 cups flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon

Directions:

Put pulp and milk mixture aside, add all dry ingredients to eggs and melted butter. Beat in pulp and milk. Bake 1 1/2 hour to 2 hours in 325 degree oven. Cover for first hour, and stir every half hour or
so. Sounds complicated, but it isn't, and the pudding is unlike anything you've ever tasted. Ends up as a dark, waxy pudding with a taste a little similar to rich dates, only better.

Thanks to Jean Stewart!