This persimmon pudding recipe has a wet cake or wet brownie consistency. It is very good served warm with a big scoop of cool whip on top. Make sure not to over bake or it will be dry and yucky.
1 cup persimmon pulp
1 cup sugar
1/4 cup shortening
1 cup sour milk (or 1 cup milk and 1 teaspoon vinegar)
2 eggs
pinch of salt
1 teaspoon baking soda
1/3 teaspoon allspice
1 teaspoon nutmeg
1-3/4 cups flour
Mix ingredients, pour into 9×9 inch pan. Bake at 325 degrees for 1 hour.