Ingredients for Persimmon Almond Pudding
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- Sugar
- 1 ½ cups persimmon pulp
- Butter
- Whole Milk
- Seedless Raisin
- Blanched Almond
- Freshly whipped cream (optional)
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How to Make Persimmon Almond Pudding
- Preheat oven to 325°F (160°C). Grease a 9x5 inch loaf pan or individual custard cups.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, beat 3 large eggs until light and fluffy (about 2-3 minutes).
- Stir in 1 ½ cups persimmon pulp and ½ cup melted unsalted butter into the beaten eggs.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients (eggs, pulp, butter), alternating with 1 cup milk, until just combined. Do not overmix.
- Gently fold in ½ cup raisins and ½ cup sliced almonds.
- Pour batter into the prepared loaf pan or custard cups.
- Place the loaf pan in a larger baking pan. Pour hot water into the larger pan until it comes about ¼ to ½ way up the sides of the loaf pan (this creates a water bath for even baking).
- Bake for 1 ½ to 2 hours, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving warm with freshly whipped cream.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
175g
Fat
24g
Carbs
22g
