Harrison Family Persimmon Pudding

• 2 cups persimmon pulp
• 2 cups granulated sugar
• 1 cup packed brown sugar
• 2 cups flour
• 2 cups milk
• 12 cup buttermilk
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 13 teaspoon nutmeg
• 1 teaspoon cinnamon

1. Preheat oven to 350F.
2. Spray or rub butter onto a 9.5 x 13.5 pyrex dish.
3. Thoroughly combine ingredients, pour into prepared dish, and bake for approximately 1 hour, or til set with sides pulling away and become darker than rest of pudding.
4. We often topped it with a bit of heavy cream, or of course whipped cream works.
5. If you can restrain yourself, cool, cover with plastic wrap and refrigerate overnight, the flavors and texture will improve.

persimmon pulp, sugar, brown sugar, flour, milk, buttermilk, eggs, baking soda, baking powder, nutmeg, cinnamon

Taken from www.food.com/recipe/harrison-family-persimmon-pudding-464711 (may not work)