Wild Persimmon Pudding
Ingredients
Instructions
- Preheat oven to 350°.
- Wash the persimmons under cold running water.
- Remove the seeds and set aside for 20 minutes. Mash the persimmons through a colander or strainer to make a pulp. (If the persimmons are very nice, you can just remove the seeds and put the persimmons in a blender to process.)
- Beat the eggs, adding the sugar, until well mixed.
- Add the milk, alternating with the flour, in thirds, combining well.
- Add the vanilla and cinnamon.
- Stir in the persimmons (and raisins and walnuts, if used).
- Mix well.
- Melt the butter in a 1 1/2-quart baking dish or 9 x 12-inch pan and tilt the pan to coat the bottom and sides with butter.
- Pour the persimmon mixture into the pan.
- Bake for 1 hour or until firm.
- Serve with whipped topping.
- Serves 6.
Nutrition & Diet Analysis (per serving)
1040
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).