Persimmon Almond Pudding

"Divinely sweet fruit pudding."
 
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Ready In:
2hrs 20mins
Ingredients:
12
Serves:
8-10
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ingredients

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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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Reviews

  1. 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.
     
  2. By mistake, I made this without sugar. While it definitely needs sugar, it is oddly addictive without it. I didn't rate the recipe because I made it wrong!
     
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RECIPE SUBMITTED BY

I am a retired archaeologist living in the northern Lazio countryside. My husband and I run a small restaurant in Viterbo, where we specialize in rustic country cooking. If you tasted something special during a trip to Italy, let me know and I'll try to find the corresponding recipe!
 
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