Arkansas Persimmon Pudding

1/2 c Butter
1 c Brown sugar
3 lg Eggs
1 1/2 c Sifted all purpose flour
2 ts Baking powder
1/2 c Milk
1 1/2 c Persimmon pulp
1/2 ts Ground cinnamon
1/4 ts Ground cloves

Cream butter until light and fluffy. Gradually beat in brown sugar. Add eggs one at a time, mixing well after each egg. Sift flour with baking powder. Add flour alternately with milk, beginning ending with flour. Fold in persimmon pulp and the spices.

Pour mixture into a greased 1 1/2 quart pudding mold.

Steam for 1 1/2 hours.

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