Persimmon Pudding

• 1 cup persimmon pulp
• 2 cups white sugar, packed
• 3 eggs, well beaten
• 2 cups flour
• 4 cups milk
• 1 tsp baking soda
• 1 Tbsp butter, melted
• 1/2 tsp salt

Preheat 375 degrees. Combine pulp, sugar and eggs in Kitchen Aid mixer. Blend well. Add flour and beat for one minute. Combine milk and soda in separate bowl to dissolve soda. Add milk mixture to pudding mixture and mix well. Mix in melted butter and salt. Pour into greased 9x13 disposable aluminum pan. Bake at least 1 hour 40 minutess stirring every 20 minutes. Chill and top with whipped topping.