Persimmon Pudding Recipe

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Persimmon Pudding
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Ingredients
12
Count
Nutrition
447
Calories
Total time
45
Minutes
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Ingredients:

  • 2 cup. persimmon pulp (see the end of the recipe)
  • 2 cup. sugar
  • 2 large eggs, beaten
  • 1 tsp. soda
  • 1 1/2 cup. buttermilk
  • pinch of salt
  • 1/2 tsp. cinnamon
  • 1/4 cup. cream
  • 1/2 stick butter
  • 1 1/2 cup. flour

Directions:

  1. Preheat oven to 325.
  2. Beat pulp, sugar, and eggs until thoroughly blended. Add the soda to the buttermilk and stir until the foaming stops. Blend into pulp mixture, then mix in flour, vanilla, cinnamon, baking powder, and salt. Stir in the cream.
  3. Melt the butter in a 13x9x2 baking pan, swirl to coat pan (you know, like making cornbread), then pour the butter into the batter and mix well. Pour the batter into the pan and bake about 45 minutes, until set.
  4. This is not a cake. If it doesn't fall on its own (it should), drop the pan a couple of times. Serve with whipped cream.
  5. ABOUT PERSIMMONS: You can buy Japanese persimmons in supermarkets, mostly grown in California. They're about the size of a large plum. There are two general types of Japanese persimmon: The hard persimmons, that can be sliced, and the soft persimmons, that cannot and are pulped. The fuyu is one of the latter, and is often found in produce departments of larger supermarkets.
  6. All Japanese persimmon types are inferior to the American persimmon (Diospyros virginiana), whose fruits are much smaller and quite intense in flavor. As far as I know, nobody outside Indiana even knows the American persimmon exists, much less cultivates the fruit. You can use fuyus from the store (buy only very soft fruits, and pulp them in a food mill), or you can find American persimmon pulp (Dillman Farms in Indiana sells it here: / or you can google persimmon pulp and see what you find. If you have a persimmon tree or know where there are some, wait until the first frost to harvest, or the persimmons will be so tart you'll pucker for a week.) The American persimmon will give you far superior results to the fuyu, which isn't as flavorful.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 446.69 Kcal (1870 kJ)
Calories from fat 135.5 Kcal
% Daily Value*
Total Fat 15.06g 23%
Cholesterol 69.65mg 23%
Sodium 711.76mg 30%
Potassium 307.88mg 7%
Total Carbs 72.75g 24%
Sugars 39.46g 158%
Dietary Fiber 5.59g 22%
Protein 7.49g 15%
Vitamin C 4.8mg 8%
Vitamin A 0.1mg 2%
Iron 2.1mg 12%
Calcium 186.7mg 19%
Amount Per 100 g
Calories 214.2 Kcal (897 kJ)
Calories from fat 64.98 Kcal
% Daily Value*
Total Fat 7.22g 23%
Cholesterol 33.4mg 23%
Sodium 341.31mg 30%
Potassium 147.64mg 7%
Total Carbs 34.89g 24%
Sugars 18.92g 158%
Dietary Fiber 2.68g 22%
Protein 3.59g 15%
Vitamin C 2.3mg 8%
Iron 1mg 12%
Calcium 89.5mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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