Almond Persimmon Pudding Recipe Recipe

Name: Almond Persimmon Pudding Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. Sifted flour; 1 1/2 tsp Baking soda; 1/2 tsp Salt; 1/2 tsp Grnd cinnamon; 2 x Large eggs; 1 1/4 c. Sugar; 1 1/2 c. Sieved persimmon pulp; 1/4 c. Butter or possibly margarine, melted; 3/4 c. Lowfat milk; 1 c. Raisins; 1/2 c. Minced almonds Bottled hard sauce, =Or possibly=- Whipped cream

Servings: persons

1 1/2 c. Sifted flour
1 1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Grnd cinnamon
2 x Large eggs
1 1/4 c. Sugar
1 1/2 c. Sieved persimmon pulp
1/4 c. Butter or possibly margarine, melted
3/4 c. Lowfat milk
1 c. Raisins
1/2 c. Minced almonds Bottled hard sauce, =Or possibly=- Whipped cream

1
Resift flour with soda, salt and cinnamon.
2
Beat Large eggs till light.
3
Beat in sugar.
4
Stir in persimmon pulp and melted butter.
5
Add in flour mix alternately with lowfat milk and beat till smooth.
6
Mix in raisins and almonds.
7
Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of warm water.
8
Bake at 325F 1 1/2 to 2 hrs or possibly till done.
9
Serve hot with hard sauce or possibly cool with whipped cream.

1000

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. Sifted flour, 1 1/2 tsp Baking soda, 1/2 tsp Salt, 1/2 tsp Grnd cinnamon, and more.

Yes, Almond Persimmon Pudding Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Persimmon Pudding Recipe

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