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Persimmon Pudding Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs) (firmly packed)|
|All purpose flour||1 1⁄2 Cup (24 tbs) (sifted)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Persimmon pulp||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2789 Calories from Fat 993
% Daily Value*
Total Fat 113 g173.3%
Saturated Fat 65 g324.9%
Trans Fat 0 g
Cholesterol 887.6 mg
Sodium 1067.5 mg44.5%
Total Carbohydrates 422 g140.8%
Dietary Fiber 19.8 g79.2%
Sugars 252.9 g
Protein 45 g90.2%
Vitamin A 190.6% Vitamin C 46.8%
Calcium 106.1% Iron 74.9%
*Based on a 2000 Calorie diet
Gradually beat in brown sugar.
Add eggs, one at a time, beating well after each addition.
Sift flour with baking powder.
Add flour alternately with milk, beginning and ending with flour.
Fold in persimmon pulp and spices.
Pour mixture into a greased 1 1/2 -quart pudding mold.
Steam for 1 1/2 hours.