Persimmon Pudding

Wooden plate of persimmons
  • Prep Time20 min
  • Cook Time1 hr
  • Total Time1 hr 20 min
  • Ready in2 hr
  • Serving Size8-10

Ingredients

  • 1 ½ cup Hachiya persimmon pulp (from 3-4 very ripe persimmons)

  • 3 eggs, well beaten
  • ¾ cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup melted butter
  • ½ cup lowfat milk
  • 1 t. cinnamon
  • ½ teaspoon nutmeg 
  • ½ teaspoon ginger
  • 1 tablespoon vanilla extract
  • 1 cup golden raisins

Cooking Instructions

1

For the pulp, remove skin from persimmons and seed the fruit. Blend the pulp in a food processor or blender and set aside.

2

Preheat oven to 325°

3

Lightly grease an 8” round cake pan or 8×8” baking dish with butter or coconut oil.

4

In a large bowl, add all ingredients in the order listed.

 

5

Bake for 1 hour.

 

6

Serve at room temperature.

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