Persimmon Pudding

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Time to Prepare this Recipe 170 minutes Prep: 40 minutes Cook: 120 minutes
Calories Per Serving and Nutrition Information 638 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1 cup persimmons skinned, pureed
2 teaspoons baking soda
1/2 cup butter room temperature
1 1/2 cups sugar
2 large eggs
1 tablespoon lemon juice
1 tablespoon rum
1 cup flour, all-purpose
1 teaspoon cinnamon ground
1/2 teaspoon salt
1 cup walnuts or pecans, chopped
1 cup raisins, seedless

Directions

Fill kettle that is large enough to hold a 2-quart pudding mold with enough water to come halfway up sides of mold.

Place kettle over medium heat and let water come to boil while you prepare pudding batter.

Mold must have lid or be snugly covered with foil while steaming (coffee can with plastic lid will work).

Place rack or Mason jar ring on bottom of kettle so that water can circulate under mold while steaming.

Grease the mold. In small bowl, combine persimmon puree and baking soda.

Set aside while mixing other ingredients (persimmon mixture will become quite stiff).

In mixing bowl, cream butter and sugar.

Add eggs, lemon juice and rum and beat well.

Add flour, cinnamon and salt and stir to blend.

Add persimmon mixture and beat until well mixed.

Stir in nuts and raisins. Spoon batter into mold, cover tightly and steam 2 hours.

Remove mold from kettle and set aside 5 minutes.

Turn onto rack to cool completely or to cool just a little and serve warm.

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Nutrition Facts

Serving Size 159g
Amount per Serving
Calories 638 42% of calories from fat
% Daily Value*
Total Fat 30.0g46%
 Saturated Fat 11.0g55%
 Trans Fat 0.0g
Cholesterol 111mg37%
Sodium 515mg21%
Total Carbohydrate 88.0g29%
 Dietary Fiber 3.0g12%
 Sugars 65.0g
Protein 10.0g20%
Vitamin A 11%  Vitamin C 4%
Calcium 5%  Iron 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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