Directions:
- Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
- Combine dry ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in persimmon pulp. Spoon into a greased, shallow 2-quart baking dish. Bake at 325° for 40 minutes or until set.
- Combine whipping cream and brandy; beat until stiff peaks form. Serve over warm pudding.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.79 Kcal (1703 kJ) | ||
| Calories from fat | 112.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.54g | 19% | |
|---|---|---|---|
| Cholesterol | 86.4mg | 29% | |
| Sodium | 148.92mg | 6% | |
| Potassium | 250.04mg | 5% | |
| Total Carbs | 68.34g | 23% | |
| Sugars | 38.86g | 155% | |
| Dietary Fiber | 4.21g | 17% | |
| Protein | 6.74g | 13% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 208.45 Kcal (873 kJ) | ||
| Calories from fat | 57.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.43g | 19% | |
|---|---|---|---|
| Cholesterol | 44.28mg | 29% | |
| Sodium | 76.31mg | 6% | |
| Potassium | 128.13mg | 5% | |
| Total Carbs | 35.02g | 23% | |
| Sugars | 19.91g | 155% | |
| Dietary Fiber | 2.16g | 17% | |
| Protein | 3.45g | 13% | |
| Vitamin C | 3.3mg | 11% | |
| Iron | 0.4mg | 4% | |
| Calcium | 36.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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