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Lemon Persimmon Pudding

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Ingredients
  Flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Persimmon pulp 1 Cup (16 tbs)
  Eggs 2 , beaten
  Milk 1 Cup (16 tbs)
  Grated lemon rind 1⁄2 Teaspoon
  Butter 2 Teaspoon
Directions

1) Pre-heat oven to 350 degrees.
2) Sift together flour, salt, baking soda and sugar. Add persimmon pulp to the flour mixture along with remaining ingredients. Mix well, turn into a well greased, lightly floured baking dish (8x8x2 inch). Bake for 50 minutes. Serve with hard sauce or lemon sauce or whipped cream.

Recipe Summary

Method: 
Baked
Dish: 
Pudding
Cook Time: 
50 Minutes

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4.207145
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1555 Calories from Fat 241

% Daily Value*

Total Fat 27 g41.7%

Saturated Fat 12.7 g63.5%

Trans Fat 0 g

Cholesterol 467.1 mg155.7%

Sodium 1889.5 mg78.7%

Total Carbohydrates 303 g101%

Dietary Fiber 12.3 g49.1%

Sugars 193 g

Protein 34 g68.6%

Vitamin A 97.5% Vitamin C 35.4%

Calcium 35.4% Iron 45%

*Based on a 2000 Calorie diet

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Lemon Persimmon Pudding Recipe