Persimmon Almond Pudding

READY IN: 2hrs 20mins
Recipe by Daniela Buia

Divinely sweet fruit pudding.

Top Review by realbirdlady

A rich, moist, firm sweet bread. It's not cloying, but a little bit goes a long way - I'd say more like 12-16 servings (especially with a whipped cream garnish). Next time I would go ahead and puree the raisins with the persimmon, for a more consistent texture and flavor, and double the amount of almonds.

Ingredients Nutrition

Directions

  1. Mix flour, baking soda, salt, cinnamon.
  2. In a separate large bowl beat eggs until light and fluffy.
  3. Stir in persimmon pulp and melted butter into eggs.
  4. Add flour mixture into eggs and pulp alternately with milk until smooth.
  5. Gently fold in raisins and almonds.
  6. Pour batter into well greased loaf pan.
  7. Place loaf pan in larger pan will with hot water 1/4-1/2 way up sides of loaf pan.
  8. Bake at 325 degrees for 1 1/2-2 hours .
  9. Serve warm with stiffy beaten whipped cream.
  10. Can also be baked in individual custard cups.

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