Persimmon Raisin Pudding Recipe
Ingredients
| Persimmon | 1 Cup (16 tbs) (pulp) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Melted butter | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs) | |
| Soda | 2 Teaspoon | |
| Cinnamon | 1⁄2 Teaspoon | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Dates | 1⁄4 Cup (4 tbs) | |
| Nuts | 1⁄2 Cup (8 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Salt | 1 Pinch |
Nutrition Facts
Serving size: Complete recipe
Calories 3513 Calories from Fat 704
% Daily Value*
Total Fat 78 g119.3%
Saturated Fat 27.9 g139.6%
Trans Fat 0 g
Cholesterol 298.6 mg99.5%
Sodium 4396.4 mg183.2%
Total Carbohydrates 695 g231.5%
Dietary Fiber 26.1 g104.6%
Sugars 526.7 g
Protein 50 g101%
Vitamin A 102.8% Vitamin C 33.9%
Calcium 52.4% Iron 60.7%
*Based on a 2000 Calorie diet
Directions
Mix sugar, pulp, egg, melted butter and milk.
In separate bowl, combine all dry ingredients.
Gradually add pulp mixture, mixing well.
Dust raisins, dates and nuts with flour to keep them from sinking to bottom; add them to mixture.
Pour into a 9" x 13" pan and bake at 325 degrees for 45 to 60 minutes.
Sauce:Cook ingredients on low heat until thick.
Pour over squares of pudding when serving.
Chef
