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Mom'S Persimmon Pudding

American.Kitchen's picture
  Ripe persimmons 3
  Sifted all purpose flour 1 Cup (16 tbs)
  Brown sugar 3⁄4 Cup (12 tbs), firmly packed
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Cinnamon 1⁄4 Teaspoon
  Butter 1⁄4 Cup (4 tbs), melted
  Heavy cream 1⁄4 Cup (4 tbs)

Peel persimmons and work through a sieve or blend in an electric blender.
Measure 1 cup persimmon pulp and combine with brown sugar, milk, and butter.
Sift together flour, baking powder, salt, and cinnamon and stir into persimmon pulp until smooth.
Pour into a buttered 1 1/2 quart baking dish and bake in a preheated 325° oven for about 1 hour or until pudding pulls away from sides of dish (surface should be soft).

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2061 Calories from Fat 679

% Daily Value*

Total Fat 77 g118.8%

Saturated Fat 47.2 g236%

Trans Fat 0 g

Cholesterol 225.8 mg75.3%

Sodium 1399.9 mg58.3%

Total Carbohydrates 339 g113.1%

Dietary Fiber 19 g75.8%

Sugars 214.2 g

Protein 24 g48.7%

Vitamin A 185.2% Vitamin C 52.4%

Calcium 110.9% Iron 43.1%

*Based on a 2000 Calorie diet

Mom'S Persimmon Pudding Recipe