Persimmon Pudding Recipe

Name: Persimmon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 medium but ripe persimmons; 1 tsp. soda; 1 egg; 1/2 c. milk or 1/4 c. milk and 1/4 c. sherry; 1 c. flour; 1/2 c. brown sugar; 1/4 tsp. salt; 1/2 tsp. each: cinnamon, cloves and allspice; 1/4 tsp. each: ginger and nutmeg or mace; 1/2 c. chopped nuts; 1/2 c. raisins, plum in warm water and drain; 2 Tbsp. melted butter

Servings: persons

2 to 3 medium but ripe persimmons
1 tsp. soda
1 egg
1/2 c. milk or 1/4 c. milk and 1/4 c. sherry
1 c. flour
1/2 c. brown sugar
1/4 tsp. salt
1/2 tsp. each: cinnamon, cloves and allspice
1/4 tsp. each: ginger and nutmeg or mace
1/2 c. chopped nuts
1/2 c. raisins, plum in warm water and drain
2 Tbsp. melted butter

1
Beat peeled persimmons with mixer until fairly smooth, then add soda and stir.
2
Set to one side.
3
Beat egg with milk until fluffy.
4
Sift flour, salt and spices together.
5
Combine egg and flour mixtures and blend.
6
Add nuts, raisins and butter.
7
Pour into greased 1 1/2 to 2-quart baking dish.
8
Bake for 1 1/4 to 1 1/2 hours at 325u00b0.
9
Serve warm with whipping cream or vanilla ice cream.

438

kcal

Calories

Fat

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: 2 to 3 medium but ripe persimmons, 1 tsp. soda, 1 egg, 1/2 c. milk or 1/4 c. milk and 1/4 c. sherry, 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.

Persimmon Pudding

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