Directions:
- In a large bowl, cream butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine the flour, baking soda, salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp.
- Pour into six well-greased 8-oz. custard cups or ramekins. Cover tightly with a double layer of foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently. Replace water as needed. Steam for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Let stand 10 minutes before removing from custard cups.
- For butter sauce, in a small saucepan, combine the sugar, evaporated milk, butter and salt. Cook and stir over medium heat for 3-5 minutes or until heated through. Remove from the heat; stir in vanilla. Drizzle over pudding. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.06 Kcal (2412 kJ) | ||
| Calories from fat | 73.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 13% | |
|---|---|---|---|
| Cholesterol | 49.04mg | 16% | |
| Sodium | 682.48mg | 28% | |
| Potassium | 173.66mg | 4% | |
| Total Carbs | 114.86g | 38% | |
| Sugars | 45.49g | 182% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 8.83g | 18% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 90.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 224.28 Kcal (939 kJ) | ||
| Calories from fat | 28.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 13% | |
|---|---|---|---|
| Cholesterol | 19.09mg | 16% | |
| Sodium | 265.72mg | 28% | |
| Potassium | 67.61mg | 4% | |
| Total Carbs | 44.72g | 38% | |
| Sugars | 17.71g | 182% | |
| Dietary Fiber | 0.64g | 7% | |
| Protein | 3.44g | 18% | |
| Vitamin C | 1.4mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.2mg | 9% | |
* 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.
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