Persimmon Almond Pudding Recipe

Name: Persimmon Almond Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 2 eggs; 1 1/4 cups sugar; 1 1/2 cups sieved persimmon pulp; 1/4 cup butter, melted; 3/4 cup whole milk; 1 cup seedless raisin; 1/2 cup chopped blanched almond; whipped cream (to garnish)

Servings: persons

1 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1 1/4 cups sugar
1 1/2 cups sieved persimmon pulp
1/4 cup butter, melted
3/4 cup whole milk
1 cup seedless raisin
1/2 cup chopped blanched almond
whipped cream (to garnish)

1
Mix flour, baking soda, salt, cinnamon.
2
In a separate large bowl beat eggs until light and fluffy.
3
Stir in persimmon pulp and melted butter into eggs.
4
Add flour mixture into eggs and pulp alternately with milk until smooth.
5
Gently fold in raisins and almonds.
6
Pour batter into well greased loaf pan.
7
Place loaf pan in larger pan will with hot water 1/4-1/2 way up sides of loaf pan.
8
Bake at 325 degrees for 1 1/2-2 hours .
9
Serve warm with stiffy beaten whipped cream.
10
Can also be baked in individual custard cups.

782

kcal

Calories

Fat

107

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 12 ingredients. The key ingredients include: 1 1/2 cups flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and more.

Yes, Persimmon Almond Pudding 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.

Persimmon Almond Pudding

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