Persimmon Pudding
"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 is 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 by Step Method
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
No special items needed.
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