Persimmon Pudding

I just had persimmon pudding for breakfast and decided to share the recipe with you because it is good.  This makes a very mild flavored pudding. 

6 Tablespoons butter
1 cup sugar
2 cups persimmon pulp
1 - 2 cups milk  (I used 2 cups - hence, the milder flavor and softer density)
3 eggs
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla (optional)

Beat butter till very soft (or soften in microwave).  Continue to beat while gradually adding sugar.  Add persimmon pulp, milk, and eggs.  Beat well.  Sift (or stir) the dry ingredients together then add to persimmon mixture and beat well. (Hint: add about 1/2 of the milk and flour alternately at a time to help avoid splattering you and the kitchen.)  Pour into greased 9 x 13 inch glass baking pan.  Bake at 350 degrees for 40 - 50 minutes or until knife inserted near center comes out clean (don't overbake).  Makes 12 large servings.  Serve with whipped cream if desired.  It's good warm, but is much more flavorful the next day - when it lasts that long.