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Almond Persimmon Pudding

Type: Nuts
Courses: Dessert
Serves: 8 people

Recipe Ingredients

1 1/2 cups 93g / 3.3ozSifted flour
1 1/2 teaspoons 7.5mlBaking soda
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlGround cinnamon
2   Eggs
1 1/4 cups 247g / 8.7ozSugar
1 1/2 cups 355mlSieved persimmon pulp
1/4 cup 49g / 1.7ozButter or margarine - melted
3/4 cup 177mlMilk
1 cup 160g / 5.6ozRaisins
1/2 cup 46g / 1.6ozChopped almonds
  Bottled hard sauce or whipped cream

Recipe Instructions

Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat in sugar. Stir in persimmon pulp and melted butter. Add flour mixture alternately with milk and beat until smooth. Fold in raisins and almonds.

Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot water. Bake at 325F 1 1/2 to 2 hours or until done. Serve warm with hard sauce or cold with whipped cream.

Cooking Light, May/June 1993, page 104


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