Persimmon Pudding

Persimmon Pudding

28

"Serve this rich cake-like pudding with either whipped cream or caramel sauce."

Ingredients

{{adjustedServings}} servings 538 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 110.1g
  • 36%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking pan.
  2. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
  3. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
  4. Pour into baking pan and bake for 55 minutes. The pudding will rise but will fall when removed from oven.
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Reviews

28
  1. 34 Ratings

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This is the same recipe that has been in our family for 130 years -- with just one change. If you stir the pudding every 15 minutes while baking, you won't get a crusty top, and it will be less ...

This recipe calls for too much sugar. The results were good but too sweet. I would cut back a full cup of sugar when making it next time.

I followed the other reviewers advice on the following items: stirred the pudding every 15 minutes while baking, and added more vanilla/cinammon. Be advised, when i put this in the pan to go in...