Baked Persimmon Pudding - Just Fruit Recipes

Go to: Just Fruit Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Baked Persimmon Pudding

1 c Sifted all-purpose flour
1/2 ts Salt
1/2 ts Baking soda
3/4 c Sugar
1 c Persimmon Pulp (instructions follow)
2 Eggs, beaten
1 c Milk
1/2 ts Grated lemon rind
2 tb Butter or margarine

Sift together flour, salt, baking soda, and sugar. Add Persimmon Pulp to the flour mixture along with remaining ingredients. Mix well. Turn batter into a well-greased lightly floured baking dish (8x8x2 inches). Bake in preheated moderate oven (350) for 50 minutes, or until pudding is done. Serve warm with whipped cream, hard sauce, or lemon sauce. Makes 6 servings.

Persimmon Pulp: Choose only ripe fruit with a transparent skin. Only ripe fruit is sweet; unripe persimmons have an acid taste and pucker the mouth. Peel and strain pulp. Or mash, removing seeds. If the pulp is not used immediately, stir 1 tablespoon fresh lemon juice into each 2 cups pulp, to prevent discoloration.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.