Persimmon-Sweet Potato Pudding

Name: Persimmon-Sweet Potato Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 PANS, 10 serving(s)
Ingredients: 2 cups persimmon pulp; 2 cups milk; 2 1/2 cups sweet potatoes, grated; 2 eggs; 1 1/2 cups sugar; 3 teaspoons baking powder; 1/4 teaspoon salt; 1 1/2 teaspoons cinnamon; 1 teaspoon nutmeg; 2 1/2 cups flour; 1/4 cup melted margarine

Submitted by Chef #186917

"I never liked Persimmon pudding until I ate my mil. I used wild persimmons for years but the Japanese ones are larger and easier. Just be sure to use paper towels for cleanup as the persimmons will turn everything black."

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ingredients

2 cups persimmon pulp
2 cups milk
2 ¹⁄₂ cups sweet potatoes, grated
2 eggs
1 ¹⁄₂ cups sugar
3 teaspoons baking powder
¹⁄₄ teaspoon salt
1 ¹⁄₂ teaspoons cinnamon
1 teaspoon nutmeg
2 ¹⁄₂ cups flour
¹⁄₄ cup melted margarine

directions

Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
Makes 2 6 1/2 by 10 or one large pan.
To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.

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@fppjames

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creation by fppjames

2/20/2005

I never liked Persimmon pudding until I ate my mil. I used wild persimmons for years but the Japanese ones are larger and easier. Just be sure to use paper towels for cleanup as the persimmons will turn everything black.