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Friday, July 22, 2011

Favorite Persimmon Pudding Recipe

Persimmon pudding has been one of my favorite comfort foods in autumn. This recipe has been modified to low fat so that it is healthier for ones diet.  

When I was growing up there was a home on the corner that had a mature persimmon tree. I remembered the tree being laden with fruit and when the fruit was ripe; soft to the touch and amber brown in color, the fruit was wonderful, it tasted as if it was sweetened with honey.

If you enjoy the persimmon fruit then I know you will love this recipe.  This recipe is delicious when served with fresh whipped cream . I will be serving persimmon pudding along with pumpkin pie for dessert at Thanksgiving.

Gather your ingredients for the Persimmon Pudding
  • 1/2 teaspoon baking soda
  • 2 cups persimmon pulp
  • 2 1/2 cups white sugar
  • 2 eggs, beaten  (or low fat egg beaters substitute )
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 pinch of salt
  • 2 1/2 cups low fat milk
  • 4 tablespoons low fat melted butter
Directions
  1. Preheat oven to 325 degrees F. Grease with low fat butter one 9x13 inch baking pan.
  2. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
  3. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to mix all ingredients.
  4. Pour into baking pan and bake for 55 minutes. The pudding will rise but will fall when removed from oven.(do not worry it is okay)
  5. Allow the pudding to cool at room temperature and then chill one hour before serving.
  6. Garnish the pudding with whipped cream....enjoy! 

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