Traditional Indiana Persimmon Pudding

• 2 cups persimmon pulp
• 2 eggs
• 1 cup white sugar
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 6 cups milk
• 1 tablespoon butter

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
3. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.