|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs) (firmly packed)|
|All purpose flour||1 1⁄2 Cup (24 tbs) (sifted)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Persimmon pulp||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
Cream butter until light and fluffy.
Gradually beat in brown sugar.
Add eggs, one at a time, beating well after each addition.
Sift flour with baking powder.
Add flour alternately with milk, beginning and ending with flour.
Fold in persimmon pulp and spices.
Pour mixture into a greased 1 1/2 -quart pudding mold.
Steam for 1 1/2 hours.