Persimmon Steamed "Pudding" Recipe

Name: Persimmon Steamed "Pudding"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. ripe persimmon pulp; 1 c. sugar; 1 1/2 Tbsp. melted butter; 1/4 tsp. salt; 1 tsp. cinnamon; 1 1/2 c. flour; 1 tsp. baking soda; 1/2 c. milk; 1 tsp. lemon juice; 1 tsp. vanilla; 1 c. raisins; 1 c. walnuts, chopped; 1/2 c. candied lemon peel

Servings: persons

1 c. ripe persimmon pulp
1 c. sugar
1 1/2 Tbsp. melted butter
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 c. flour
1 tsp. baking soda
1/2 c. milk
1 tsp. lemon juice
1 tsp. vanilla
1 c. raisins
1 c. walnuts, chopped
1/2 c. candied lemon peel

1
In large bowl, combine persimmon pulp, sugar and butter.
2
Sift together dry ingredients and add to fruit mixture alternately with the milk.
3
Add remaining ingredients.
4
Any or all of the raisins, walnuts and candied lemon peel are optional.
5
Grease and flour a deep baking pan.
6
(My mother used a 1 pound coffee can.)
7
Pour batter into pan and bake at 325u00b0 for 1 hour.
8
(Place pan into a shallow pan of hot water.)

1024

kcal

Calories

Fat

143

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 13 ingredients. The key ingredients include: 1 c. ripe persimmon pulp, 1 c. sugar, 1 1/2 Tbsp. melted butter, 1/4 tsp. salt, and more.

Yes, Persimmon Steamed "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 Steamed "Pudding"

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