Big Mama's Persimmon Pudding

Many people believe that persimmon pudding was served at the first Thanksgiving.  Here is a recipe from Big Mama Evangeline Leach of Asheboro, NC.  It is easy and very good.  If you have some persimmons, try it. 

2 cups persimmon pulp
2 cups sugar
2 cups self-rising flour
2 cups milk
1 stick butter, melted
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon (optional)


Mix sugar and flour together with a whisk. In a separate bowl, mix together eggs and persimmon pulp. Add pulp mixture to flour mixture and mix well. Add melted butter and mix well. Pour into a 9-by-13-inch baking pan and bake at 325 degrees for one hour. Cool before cutting into squares.  You can top with cool whip or caramel topping. But, I like it as it is.