Persimmon Pudding

Ingredients:

2 cups persimmon pulp (I purchase pulp from Dillman Farms - see note)
1 1/2 C. sugar (I used fructose)
3 egg whites beaten lightly
1 3/4 C unbleached white flour
2 t. baking powder
1/8 t. salt
2 t. vanilla
2 cups of some type of milk (original called for 1 cup half and half
and 1 cup milk - I used a 12 ounce can of evaporated skimmed milk
and 1/2 cup of non-fat rice milk)
1 t. baking soda
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/8 t. cloves (original called for 1 t. - optional - YIKES)


Instructions:

Preheat the oven to 325 degrees. Mix sugar, pulp, egg whites, vanilla,
and milk. In another bowl combine the rest of the ingredients. Blend
the two mixtures. Pour into a 9X13 pan than has been sprayed with Pam or
something similar. Bake for 60 minutes or until set and a toothpick
inserted comes out clean. Let cool completely. Traditionally this is
served with Cool Whip. I bought Cool Whip Light to have on hand at our
house just in case we need a dab! This pudding is so good and moist - I
can't believe it ever would need the butter. I can't tell the
difference without it! Some recipes I read called for from 2 T - to 1/3
cup butter for the above size recipe.