Persimmon Almond Pudding

Recipe by Daniela Buia
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READY IN: 2hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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