Persimmon-Nut Pudding Recipe
Ingredients
| Eggs | 3 , beaten | |
| Persimmon pulp | 2 Cup (32 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Cinnamon | 1⁄2 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Baking soda | 1 1⁄2 Teaspoon | |
| Sifted flour | 2 Cup (32 tbs) | |
| Milk | 1 3⁄4 Cup (28 tbs) | |
| Melted butter | 3 Tablespoon | |
| Nuts | 1 Cup (16 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 4069 Calories from Fat 1322
% Daily Value*
Total Fat 145 g223.3%
Saturated Fat 49 g245.2%
Trans Fat 0 g
Cholesterol 770.7 mg256.9%
Sodium 4884.2 mg203.5%
Total Carbohydrates 631 g210.2%
Dietary Fiber 36.1 g144.4%
Sugars 388.4 g
Protein 91 g183%
Vitamin A 201.6% Vitamin C 60.3%
Calcium 85.1% Iron 86.2%
*Based on a 2000 Calorie diet
Directions
Add sugar and spices; beat until blended.
Combine dry ingredients.
Stir into persimmon mixture with milk and butter; mix thoroughly.
Blend in nuts.
Pour into greased loaf pan.
Bake at 320 decrees for 1 hour and 15 minutes or until set.
Serve with whipped cream.
Chef
