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Persimmon Pudding
8-10
Servings
Servings
15m PT15M
Prep Time
Prep Time
1h PT1H
Cook Time
Cook Time
1h 15m
Ready In
Ready In
"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
Ingredients
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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