Harrison Family Persimmon Pudding

After comparing my mothers recipe with those posted here, I realized there were significant differences, so, here's the version I grew up with. More liquid yields a gooey, dense product, not at all cake-like.

• Ready In: 16 hrs
• Yields: 18-24 bars

Ingredients

• 2  cups  persimmon pulp
• 2  cups granulated sugar
• 1  cup  packed brown sugar
• 2  cups flour
• 2  cups milk
• 1⁄2 cup buttermilk
• 2  eggs
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1⁄3 teaspoon nutmeg
• 1  teaspoon cinnamon

Directions

1. Preheat oven to 350°F.
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. We often topped it with a bit of heavy cream, or of course whipped cream works. If you can restrain yourself, cool, cover with plastic wrap and refrigerate overnight, the flavors and texture will improve.