Persimmon Pudding

8-10
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In

Recipe: #31087

December 14, 2018



"We just planted half a dozen persimmon trees, so I'm looking for persimmon recipes! This is a colonial recipe adapted from Michie Tavern in Charlottesville. It's my understanding that Japanese persimmons fare better than American for recipes, since the American may become bitter when cooked."

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (152.2 g)
  • Calories 432
  • Total Fat - 10.2 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 80.6 mg
  • Sodium - 841.3 mg
  • Total Carbohydrate - 76.8 g
  • Dietary Fiber - 1.6 g
  • Sugars - 40.1 g
  • Protein - 8.6 g
  • Calcium - 121.2 mg
  • Iron - 2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.3 mg

Step 1

Wash ripe persimmons, peel and remove seeds, mash well.

Step 2

Add small amount of water if necessary and put through colander.

Step 3

Measure 2 cups pulp and add remaining ingredients. Mix well.

Step 4

Pour into buttered casserole dish and bake for 1 hour.

Step 5

To serve, cut into squares and top with whipped cream.

Tips & Variations


No special items needed.

Tags : Desserts

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