Persimmon Pudding

Name: Persimmon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 1/2 c. shortening; 1 c. flour, sifted; 1/2 c. rolled oats; 1 c. persimmon pulp; 1 tsp. baking soda; 1 tsp. salt; 1 tsp. baking powder; 1 c. raisins; 1 c. chopped walnuts; 1 tsp. vanilla

Eats Now Editorial Team · 964 kcal · Baking & Desserts

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Persimmon Pudding – a delicious recipe with sugar, shortening, flour, rolled oats, persimmon pulp, baking soda. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 c. sugar
1/2 c. shortening
1 c. flour, sifted
1/2 c. rolled oats
1 c. persimmon pulp
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 c. raisins
1 c. chopped walnuts
1 tsp. vanilla

1
Cream sugar and shortening together.
2
Thoroughly blend soda into persimmon pulp.
3
Add flour and rolled oats.
4
Blend.
5
Add salt, baking powder, raisins, nuts and vanilla.
6
Mix well.
7
Pour batter into greased 2-quart casserole.
8
Cover.
9
Bake at 300u00b0 for 1 1/2 hours.

964

kcal

Calories

Fat

135

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 c. sugar, 1/2 c. shortening, 1 c. flour, sifted, 1/2 c. rolled oats, and more.

Yes, Persimmon 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.

Quick Info

Servings
4 servings
Calories
964 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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