INGREDIENTS:

2 cups persimmon pulp                                 3 eggs (beaten)
1 1/2 cups sugar                                            2 cups plain flour
1 teaspoon salt                                        1 3/4 cups milk
1 stick margarine or butter (melted)         1/2 teaspoon cinnamon
1/2 teaspoon nutmeg                                    1 teaspoon vanilla flavoring
1/2 teaspoon baking soda                               Pinch of ground clove (a pinch is a very small amount between thumb and fore finger)

Mix persimmon pulp, beaten eggs, vanilla flavoring and milk together.  In a separate bowl, sift all dry ingredients together and add liquid ingredients and mix.  Stir in melted margarine or butter.  Lightly grease  a 13 x 9 x 2 inch Pyrex baking dish adding pudding mixture and bake in a 300 degree F. oven for 1 hour.

Above recipe received from Carolyn Thompson from Mt. Gilead, NC on 10-13-08 and had the opportunity to sample some of the persimmon pudding she made yesterday and it was outstanding to say the least.  It would literally melt in your mouth and the little pinch of ground clove she added to the recipe really set this recipe apart from others.  I am going to wait on a pix from Quinton Thompson of the persimmon pudding that he recently photographed and in the meantime, I am going to give this recipe a try myself.

I picked some wild persimmons on the way home from work this afternoon (10-13-08) and will insert a few pixs along the way rendering the wild persimmons into usable pulp.  Below pixs of the small wild persimmon tree where I obtained the persimmons.  I checked another larger tree but the deer or wild hogs had eaten all but two persimmons that had recently fallen onto the ground and the ground beneath the wild persimmon tree was literally torn up as if wild hogs had been in there and it very could well have been wild hogs because I didn't really check the tracks that close but they looked like deer tracks.  This year due to many slow soaking rains received locally, fruit trees are heavy laden and bending over under the weight of their fruit.