Persimmon And Buttermilk Pudding Recipe

Name: Persimmon And Buttermilk Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fresh or canned persimmon puree (see note), or use canned pumpkin; 2 1/2 cups buttermilk; 1 1/2 cups sugar; 1 1/2 cups flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; Salt to taste, if desired; 1/2 teaspoon powdered cinnamon; 1/2 teaspoon freshly grated nutmeg; 4 eggs; 1/4 cup melted butter, plus butter for greasing the baking dish

Servings: persons

1 1/2 cups fresh or canned persimmon puree (see note), or use canned pumpkin
2 1/2 cups buttermilk
1 1/2 cups sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
Salt to taste, if desired
1/2 teaspoon powdered cinnamon
1/2 teaspoon freshly grated nutmeg
4 eggs
1/4 cup melted butter, plus butter for greasing the baking dish

1
Preheat the oven to 400 degrees.
2
Put the persimmon puree into a mixing bowl and add the buttermilk.
3
Beat well with a mixer.
4
Sift together the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
5
Beat the eggs and add them to the persimmon mixture.
6
Add the sifted dry ingredients and beat with the mixer.
7
Beat in the butter.
8
There should be about six cups.
9
Butter a six-cup baking dish and pour the batter into it.
10
Set the baking dish in a larger utensil and pour boiling water into the larger dish.
11
Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean.
12
May be topped with whipped cream.

1719

kcal

Calories

137

Fat

113

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 cups fresh or canned persimmon puree (see note), or use canned pumpkin, 2 1/2 cups buttermilk, 1 1/2 cups sugar, 1 1/2 cups flour, and more.

Yes, Persimmon And Buttermilk 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 And Buttermilk Pudding

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