Persimmon pudding is an American classic that's a quick and easy dessert to try. Once you make this you may wish persimmons were available year-round. Serve this rich cake-like pudding with whipped cream.

2 cups persimmon pulp (persimmons should be totally ripe and very soft)

2 cups sugar

2 cups self-rising flour

2 cups milk

2 eggs

1 teaspoon pumpkin pie spice

1 stick butter or margarine

Preheat oven to 350 degrees. Combine dry ingredients together in mixing bowl- flour, sugar, and spice and mix well. Mix wet ingredients together in a separate bowl - milk, eggs, and pulp. Melt butter in 9 x 13 baking pan and pour 1/2 into wet ingredients and leave other half in baking pan. Mix wet ingredients and butter very well, and pour into dry ingredients. Mix until lumps are gone. Pour into the baking pan (any will do, but enamel is best). Bake for 35-40 minutes or until mixture is firm. The pudding will rise but fall when removed from the oven.

~ Nikki Henke, Kountry Krafters Extension and Community Association (ECA)