Persimmon Pudding [with Raisin, Peach And Apricot Options
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | American | Desserts, Fruit | 1 | Servings |
INGREDIENTS
| 2 | c | Persimmon pulp, American |
| soft-when-ripe type not | ||
| Japanese | ||
| 3 | Eggs | |
| 1 3/4 | c | Milk |
| 2 | c | Flour |
| 1/2 | t | Baking soda |
| 1 | t | Salt |
| 1/2 | t | Cinnamon |
| 1/2 | t | Nutmeg |
| 1 1/2 | c | Sugar |
| 3 | T | Melted butter |
INSTRUCTIONS
Mix pulp, eggs and milk. Sift dry ingredients into large mixing bowl. Pour liquid mixture over dry ingredients. Add butter. Pour into a 2" deep, 9x13" greased pan. Bake @ 300^F approx 1 hour. Cool. Cut into squares. Amazing with whipped cream on top. [Ed.--Golden raisins, rumsoaked or not, or chunks of fresh peach or soaked, diced dried apricot baked into this do it strictly no harm either.] source: Beverly and Eric on rec.food.cooking Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3754
Calories From Fat: 553
Total Fat: 62.7g
Cholesterol: 683.8mg
Sodium: 3394.9mg
Potassium: 3262.3mg
Carbohydrates: 763.8g
Fiber: 56.1g
Sugar: 491g
Protein: 67g