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Persimmon Pudding

 

22

Yield

6

servings

Prep

40

min

Cook

120

min

Ready

170

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup persimmons
skinned, pureed
*
2 teaspoons baking soda
½ cup butter
room temperature
1 ½ cups sugar
2 large eggs
1 tablespoon lemon juice
1 tablespoon rum
1 cup all-purpose flour
1 teaspoon cinnamon
ground
½ 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 purée 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 63842% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 515mg 21%
Total Carbohydrate 29g 29%
Dietary Fiber 3g 12%
Sugars g
Protein 20g
Vitamin A 11% Vitamin C 4%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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