Cream 2 Cups of sugar with 1 Cup of margarine. Add the 2 well-beaten eggs and 1 Cup sour cream.
Sift 2 cups of flour with 1 teaspoon baking soda and 1 teaspoon of salt, then add to the wet mix above.
Add the 1 Pint (2 Cups) of persimmon pulp and mix well.
Carefully fold in 2 cups of the sugar-preserved dried persimmons.
Wring out a pudding cloth in boiling water and spread it in a deep dish. Turn the batter into the pudding cloth. Tie up the cloth and suspend it over boiling water in a deep, covered vessel. Keep it steaming for 4 hours, using boiling water to replenish any lost water in the steaming kettle.
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