Sandra's Persimmon Pudding

15

"A rich pudding that's more like a cake. Serve it with fresh whipped cream."
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Ingredients

servings 589 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 110.2g
  • 36%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
  3. Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

Reviews

15
  1. 15 Ratings

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Most helpful positive review

Rich, dense, spicy/sweet, moist - mixed up and in the oven in probably under 5 minutes. This could not have been simpler. I have never eaten anything with persimmons before, but I am a confirme...

Most helpful critical review

This is probably a very good recipe, but I made a grave tactical error: Do NOT put this in a loaf pan. I wanted to give this as a gift, and a 9x13 pan just isn't a size appropriate for gift givi...

This is probably a very good recipe, but I made a grave tactical error: Do NOT put this in a loaf pan. I wanted to give this as a gift, and a 9x13 pan just isn't a size appropriate for gift givi...

Rich, dense, spicy/sweet, moist - mixed up and in the oven in probably under 5 minutes. This could not have been simpler. I have never eaten anything with persimmons before, but I am a confirme...

When I said I was bringing persimmon pudding to Thanksgiving dinner, everyone was very skeptical. However, after trying this dish, everyone was a fan. The only recommendation I would make woul...

Really great recipe- I added some Grand Marnier to the whipping cream for a little kick, then tried it seperately with a high-end vanilla ice cream. My husband and 23 year old daughter had a no...

This recipe is delicious and apparently fairly forgiving. I had 3 persimmons, so that's what I used, I did not measure them, I just peeled them and stuck them in the blender...I also used 1 cup...

Very thin, sweet, and a lot of work for not a very good product. I think I'll make persimmon bread next time I have them laying around.

Great recipe. Very, very simple to make. I used an 11 X 7 dish and added a dash of ground cloves. Everyone who has tried it has loved it.

Good recipe. I baked mine in a 11 x 7 for 30 minutes and it came out fine; very moist and tender.

I'm not sure what I did here but this didn't work for me. It was a flat mushy mess!!! The flavor was good but something didn't work right!