Almond Persimmon Pudding
Yield
8 servingsPrep
10 minCook
120 minReady
130 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 ½ | cups |
persimmon pulp
sieved |
* |
| ¼ | cup |
butter
or margarine; melted |
|
| ¾ | cup |
milk
|
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
almonds
chopped |
*
|
| 1 | x |
whipped cream
or hard bottled sauce |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
sifted |
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 2 | large |
eggs
|
|
| 296 | ml |
sugar
|
|
| 355 | ml |
persimmon pulp
sieved |
* |
| 59 | ml |
butter
or margarine; melted |
|
| 177 | ml |
milk
|
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
almonds
chopped |
*
|
| 1 | x |
whipped cream
or hard bottled sauce |
*
|
Directions
Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat in sugar. Stir in persimmon pulp and melted butter. Add flour mixture alternately with milk and beat until smooth. Fold in raisins and almonds.
Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot water. Bake at 325℉ (160℃) 1½ to 2 hours or until done. Serve warm with hard sauce or cold with whipped cream.
