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Persimmon Pudding

Persimmon Pudding recipe image
This International dessert features Pureed persimmons (skinned, Baking soda, Butter; room temperature, Sugar, Eggs. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 1404.4
Dietary: Vegetarian
Description
This International dessert features Pureed persimmons (skinned, Baking soda, Butter; room temperature, Sugar, Eggs. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cups Pureed persimmons (skinned)
  • 2 teaspoons Baking soda
  • 1/2 cups Butter; room temperature
  • 1 1/2 cups Sugar
  • 2 Eggs
  • 1 tablespoons Lemon juice
  • 1 tablespoons Rum
  • 1 cups All-purpose flour
  • 1 teaspoons Ground cinnamon
  • 1/2 teaspoons Salt
  • 1 cups Raisins
Directions
  1. 1
    FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with enough water to come halfway up sides of mold. Place kettle over medium heat and let water come to boil while you prepare pudding batter. Mold must have lid or be snugly covered with foil while steaming (coffee can with plastic lid will work). Place rack or Mason jar ring on bottom of kettle so that water can circulate under mold while steaming. Grease the mold. In small bowl, combine persimmon puree and baking soda. Set aside while mixing other ingredients (persimmon mixture will become quite stiff). In mixing bowl, cream butter and sugar. Add eggs, lemon juice and rum and beat well. Add flour, cinnamon and salt and stir to blend. Add persimmon mixture and beat until well mixed. Stir in nuts and raisins. Spoon batter into mold, cover tightly and steam 2 hours. Remove mold from kettle and set aside 5 minutes. Turn onto rack to cool completely or to cool just a little and serve warm. ~
  2. 2
    Chopped walnuts or pecans

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1404.4kcal
% Daily Value *
Total Fat 67.0g104%
Saturated Fat 20.0g100%
Cholesterol 157.8mg53%
Sodium 2672.7mg112%
Total Carbohydrate 192.8g65%
Dietary Fiber 8.5g34%
Sugars 136.6g
Protein 20.6g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, baking, blending, boiling, butter, cinnamon, dessert, eggs, flour, fruits, ground, international, juice, lemon, persimmon, persimmons, pudding, pureed, raisins, room
Read it online: https://www.chefs-mate.com/recipe/persimmon-pudding-6/