Crockpot Persimmon Pudding

1 pint persimmon pulp
6 Tbsp butter, melted
1 C sugar
2 eggs
2 C flour
4 C milk

1. In 6 quart crockpot, mix persimmon, butter, sugar and eggs. After mixed, stir in flour; this will be very stiff. Add milk an stir till smooth. Cook on high for 2 1/2 hours, removing the lid to stir every 20 min.

note: The recipe stated 300 degrees and since the lid is coming off every 20 minutes to stir, I interpret that to mean high. I can’t do a test on this recipe because I really dislike persimmon anything and my husband is from Washington state and has never heard off, let alone had persimmon pudding. So, if anyone tries this, please let me know how it comes out.

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