Sandra's Persimmon Pudding

Despite the fact that this pudding is baked rather than steamed, this spiced cake made with the pulp of fresh persimmon remains very moist. Serve with whipped cream.

• Calories: 589 Calories

Ingredients

• 1 teaspoon baking powder
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 1 egg, beaten
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• 1 ¼ cups white sugar
• ¼ cup butter, melted
• 1 ¼ cups milk
• 1 cup persimmon pulp

Recipe Instructions

Step 1

Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.

Step 3

Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.