Persimmon Pudding

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Persimmon Pudding

Persimmon Pudding
1-1/2 cups buttermilk
1 tsp. baking soda
1 tsp. baking powder
2 cups persimmon puree
2 cups sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/8 tsp. salt
3 eggs
1-1/2 cups flour
1/4 cup butter
Prep: 20 minutes, Cook: 45 to 50 minutes, Serves: 10 to 12

1. Preheat oven to 325°F.

2. Mix buttermilk, baking soda and baking powder; let stand until

3. In a separate bowl, mix together persimmon puree, sugar,
vanilla, cinnamon, salt and eggs. Add buttermilk mixture to
persimmon mixture alternating with flour.

4. Melt butter in a 7-by-11-inch baking dish, tipping to coat the pan
well. Add batter and bake for 45 to 50 minutes or until set around
the edges and center yields to gentle pressure. Serve with lightly
sweetened whipped cream.
Nutritional Information:
Nutrition per serving: (based on 11): 330 calories, 5 g protein, 7 g total fat (3.5 g sat.), 65 g carbohydrate, 1 g fiber, 39 g sugar, 80 mg cholesterol, 260 mg sodium, 7 points


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