- Recipes Home
- Interest Groups
Persimmon Pudding Recipe
|Persimmons pulp||2 Quart (2 Cups)|
|Sugar||2 Cup (32 tbs)|
|Eggs||2 Large, beaten|
|Pure vanilla extract||1 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Heavy whipping cream||1⁄2 Cup (8 tbs)|
|Unsalted butter||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 4620 Calories from Fat 765
% Daily Value*
Total Fat 87 g133.9%
Saturated Fat 46.9 g234.4%
Trans Fat 0 g
Cholesterol 651.9 mg
Sodium 3913.8 mg163.1%
Total Carbohydrates 944 g314.7%
Dietary Fiber 76.7 g306.7%
Sugars 639 g
Protein 63 g125.3%
Vitamin A 676% Vitamin C 238%
Calcium 74.6% Iron 88.3%
*Based on a 2000 Calorie diet
Butter a 9-by-13-inch baking pan.
Cut the persimmons in half crosswise and use a spoon to scoop out the flesh, discarding the stem and skins.
Use the back of a spoon to press the flesh into a soft pulp.
Measure 2 cups (freeze the rest or reserve for another use).
Combine the pulp, sugar, egg's, and vanilla in a medium bowl.
In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
Add the persimmon mixture, one third at a time, beating well after each addition.
Stir in the buttermilk, cream, and melted butter.
Pour into the prepared pan and bake until nicely browned and slightly puffed at the edges, about 45 minutes.