Persimmon Pudding #1
    * 1/2 teaspoon baking soda
    * 2 cups persimmon pulp
    * 2 1/2 cups white sugar
    * 2 eggs, beaten
    * 2 cups all-purpose flour
    * 2 teaspoons baking powder
    * 1/2 teaspoon ground cinnamon
    * 1/4 teaspoon vanilla extract
    * 1 pinch salt
    * 2 1/2 cups milk
    * 4 tablespoons melted butter

Directions:

   1. Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking pan.
   2. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
   3. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
   4. Pour into baking pan and bake for 55 minutes. The pudding will rise but will fall when removed from oven.
   5.  Serves eight.


Persimmon Pudding #2

    * 1 cup persimmon pulp
    * 1 cup sugar
    * 3 eggs , beaten
    * 1 cup flour
    * 1 teaspoon baking powder
    * teaspoon nutmeg
    * 1 cup milk
    * lb butter or lb margarine , melted
    * teaspoon cinnamon

Directions:
      1. Combine persimmon pulp with sugar.
      2. Beat in eggs.
      3. Sift or stir flour with baking powder, cinnamon, nutmeg, milk and butter.
      4. Mix with persimmon mixture.
      5. Pour batter into a well greased 9-inch square cake pan.
      6. Bake in a 300-325F oven for 35 minutes.


Persimmon Pudding #3
    * 2 cups persimmon pulp
    * 2 eggs
    * 1 cup white sugar
    * 4 cups all-purpose flour
    * 2 teaspoons baking soda
    * 6 cups milk
    * 1 tablespoon butter

Directions

   1. Preheat the oven to 350 degrees F (175 degrees C).
   2. In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
   3. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.
   4. 15 servings.