Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Persimmon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups Hachiya persimmon pulp
- ½ cup melted Fleischmann’s Original margarine
- 3 eggs, beaten
- 2½ cups rich milk
- 1¼ cups sugar
- 2 teaspoons cinnamon
- 1½ cups all-purpose flour
- 1 teaspoon ginger
- 1 teaspoon any baking powder
- ½ teaspoon freshly grated nutmeg (1 tsp dry)
- 1 teaspoon soda
- 1 cup raisins
- ½ teaspoon salt
- 1 cup chopped English walnuts
- =
Directions
Preheat the oven to 325ºF.
Use a colander to separate out the persimmon seeds from the pulp if using native American persimmons. The Japanese persimmons usually don’t have seeds.
Once the seeds and dried sepals are removed, add both the pulp and the skin to a blender and make a puree.
One can of coconut milk (13.5 ounces) diluted with water until you have 2 ½ cups liquid works very well as a substitute for the rich milk.
Coco king brand coconut milk with 23% daily value of fat is my favorite.
Mix the milk, melted margarine, eggs and persimmon puree in a blender.
Pour into a large mixing bowl.
This mixture may start to set up like a pudding because of the high soluble fiber content of the persimmons; however, you will be able to break it up easily by stirring and return it to a liquid state.
Sift the dry ingredients together except for the raisins and walnuts.
Add everything to the large mixing bowl.
Bake the pudding in a greased 9 x 9-inch baking dish or 9 inch casserole dish until softly firm (only the slightest hint of movement when tilted) about 83 minutes.
Let set for 20 minutes as the pudding will continue to cook and set up after you have removed it from the oven.
The leftover pudding will slice very cleanly the following day after being refrigerated.
You may want to consider slightly less baking time as some liquid in the center can make a wonderful sauce to spoon over the pudding.
Leftovers that have the liquid in the middle, microwave quite well.
Topping the pudding with hard sauce, whipped cream or topping is recommended.