Rosie'S Persimmon Pudding Recipe

Name: Rosie'S Persimmon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 serving cooking spray; 3 cups all-purpose flour; 2 1/2 cups white sugar; 2 cups persimmon pulp; 1 cup milk; 1/2 cup butter; 2 eggs; 2 teaspoons baking powder; 1/2 teaspoon baking soda; Glaze:; 1 cup white sugar; 2 tablespoons water; 1 teaspoon vanilla extract

Servings: persons

1 serving cooking spray
3 cups all-purpose flour
2 1/2 cups white sugar
2 cups persimmon pulp
1 cup milk
1/2 cup butter
2 eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
Glaze:
1 cup white sugar
2 tablespoons water
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x16-inch baking pan.
2
Combine flour, 2 1/2 cups sugar, persimmon pulp, milk, butter, eggs, baking powder, and baking soda in a large bowl; beat with an electric mixer on high speed until smooth, about 1 minute. Pour into the prepared pan.
3
Bake in the preheated oven until set, about 1 hour. Increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is browned, 10 to 15 minutes more. Let cool, about 10 minutes; pudding will sink in the center.
4
Combine 1 cup sugar, water, and vanilla extract in a small saucepan over medium heat. Cook until sugar has dissolved into a clear glaze, 3 to 5 minutes. Pour over warm pudding; let stand until set, about 10 minutes.

1323

kcal

Calories

Fat

249

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 serving cooking spray, 3 cups all-purpose flour, 2 1/2 cups white sugar, 2 cups persimmon pulp, and more.

Yes, Rosie'S 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.

Rosie'S Persimmon Pudding

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