Photo: Sorin Gheorghita
Persimmon Pudding Recipe
10 ingredients
8 servings
openrecipes
I became a fan of traditional puddings after receiving an antique ceramic pudding steamer as a present. I've made quite a few and persimmon pudding is hands down...
Estimated Nutrition (whole recipe, rough)
858
Calories
28g
Protein
27g
Fat
125g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- 3 - 4 Ripe Hachiya persimmons stemmed, seeded and pureed. If the persimmons are not quite ripe you can freeze them overnight and then thaw before using. This will soften the persimmons completely. You should have 2 cups of puree.
- 3 eggs
- 2 c. sugar. use packed brown sugar, granulated sugar or any combination of both
- 4 oz. (1 stick) unsalted butter, melted and cooled to just warm
- 1/2 tsp. salt
- 2 c. buttermilk
- 1 1/2 c. unbleached flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. allspice, 1/4 tsp. nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes