Aunt Edna's Persimmon Pudding

This recipe comes from my great aunt Edna, which I got from my aunt Shirley. I always remember it from family reunions but only recently discovered how to make it. After making a couple batches and having them come out just as I remember as a kid, I decided I had to share it with the world.

• Ready In: 1 hr
• Serves: 16

Ingredients

• 1 1⁄4 cups sugar
• 2  eggs
• 2  cups  persimmon pulp
• 1  cup buttermilk
• 1  teaspoon baking soda
• 1⁄4 lb butter, melted
• 3  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground cloves
• 1  teaspoon nutmeg
• 1⁄2 teaspoon ground ginger
• 1  teaspoon cinnamon
• 2  cups flour

• Sauce

• 1  cup brown sugar
• 1⁄2 cup water
• 1  tablespoon flour
• 1  tablespoon butter
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon cinnamon
• 1⁄8 teaspoon clove

Directions

1. Beat eggs, sugar and persimmon pulp in a large bowl.
2. (To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
3. Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
4. Add to mixture and blend.
5. Fold in flower, spices, baking powder, and salt.
6. Add melted butter last and blend well.
7. Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
8. Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
9. Remove pudding from oven, pour sauce over it and allow to cool.