Stir baking soda into persimmon pulp. Add sugar and eggs; beat well.
Add flour, baking powder, cinnamon, vanilla and salt; stir to
combine. Stir in milk and melted butter. Pour into a well-oiled
9x13" baking pan (or similar pan) and bake 55 minutes at 325 F. The
pudding will poof up but will fall when it's removed from the oven.

You can serve pudding with whipped cream or caramel sauce, if desired.

Yield: 8 or more servings.

From Food Editor Sarah Fritschner's 10/12/94 "Fall Gold: Persimmons
Ripen into Sweet Treats This Time of Year, and Gathering Them is Easy
(and Free)" article in "The (Louisville, KY) Courier-Journal." Pg.
C6.