Persimmon Pudding

• servings: 9 servings
• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

1 cup very ripe hachiya persimmon pulp

3/4 cup sugar

3 eggs, beaten

1 cup flour

1 teaspoon baking powder

1/2 teaspoon nutmeg

1 cup milk

1/4 lb butter or 1/4 lb margarine, melted

1/2 teaspoon cinnamon

Directions

Combine persimmon pulp with sugar.

Beat in eggs. Mix in milk, then butter.

Sift or stir flour with baking powder, cinnamon, nutmeg.

Mix with persimmon mixture.

Pour batter into a well greased 9-inch square cake pan.

Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.

Nutrition

• Calories: 248
• Total Fat: 13
• Saturated Fat: 7.7
• Cholesterol: 92.9
• Sodium: 167.8
• Total Carbohydrate: 28.9
• Dietary Fiber: 0.5
• Total Sugars: 16.8
• Protein: 4.5