Wild Persimmon Pudding Recipe

Name: Wild Persimmon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 c. persimmon pulp (use very ripe persimmons); 2 eggs; 2 c. brown sugar, packed; 1 c. milk; 2 c. self-rising flour; 1 stick butter; 1 tsp. vanilla extract; 1 tsp. cinnamon; 1/2 c. raisins, chopped (optional); 1 c. chopped walnuts (optional)

Servings: persons

3 to 4 c. persimmon pulp (use very ripe persimmons)
2 eggs
2 c. brown sugar, packed
1 c. milk
2 c. self-rising flour
1 stick butter
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 c. raisins, chopped (optional)
1 c. chopped walnuts (optional)

1
Preheat oven to 350u00b0.
2
Wash the persimmons under cold running water.
3
Remove the seeds and set aside for 20 minutes. Mash the persimmons through a colander or strainer to make a pulp. (If the persimmons are very nice, you can just remove the seeds and put the persimmons in a blender to process.)
4
Beat the eggs, adding the sugar, until well mixed.
5
Add the milk, alternating with the flour, in thirds, combining well.
6
Add the vanilla and cinnamon.
7
Stir in the persimmons (and raisins and walnuts, if used).
8
Mix well.
9
Melt the butter in a 1 1/2-quart baking dish or 9 x 12-inch pan and tilt the pan to coat the bottom and sides with butter.
10
Pour the persimmon mixture into the pan.
11
Bake for 1 hour or until firm.
12
Serve with whipped topping.

1603

kcal

Calories

Fat

222

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 10 ingredients. The key ingredients include: 3 to 4 c. persimmon pulp (use very ripe persimmons), 2 eggs, 2 c. brown sugar, packed, 1 c. milk, and more.

Yes, Wild 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.

Wild Persimmon Pudding

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