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This recipe was found in my grandma’s recipe box. I made it for Thanksgiving and it was a huge hit!
Ingredients
- 1 egg
- 1 cup persimmon pulp
- ½ cup canned sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- 1 cup white sugar
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Directions
Step 1
Preheat the oven to 300 degrees F (150 degrees C). Butter a 1 1/2 quart casserole dish.
Step 2
In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended. Pour into the prepared baking dish.
Step 3
Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 551 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat4g | 22% |
| Cholesterol67mg | 22% |
| Sodium1008mg | 44% |
| Total Carbohydrate115g | 42% |
| Dietary Fiber2g | 6% |
| Total Sugars71g | |
| Protein8g | |
| Vitamin C40mg | 199% |
| Calcium139mg | 11% |
| Iron3mg | 18% |
| Potassium378mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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