Directions:
- PREHEAT OVEN TO 350* F.
- Using a fork stir together the flour, sugar, baking soda, baking powder, salt and cinnamon in a large mixing bowl. Set aside.
- Remove the top leaves and some of the skin of the persimmons and add to food processor bowl. Pulse to make into a somewhat lumpy pulp with some small pieces of skin.
- Add vanilla, milk, egg and butter to the persimmon pulp and blend. Add pulp to flour mixture and beat well.
- Pour batter into a baking dish with a cover or use foil. Cover and bake for 50 minutes. The pudding should be somewhat moist inside when tested with a toothpick. Remove the pudding from the oven and cool. Serve warm or at room temperature. Serve in dessert bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.66 Kcal (819 kJ) | ||
| Calories from fat | 19.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 3% | |
|---|---|---|---|
| Cholesterol | 24.58mg | 8% | |
| Sodium | 318.24mg | 13% | |
| Potassium | 114.33mg | 2% | |
| Total Carbs | 41.82g | 14% | |
| Sugars | 19.59g | 78% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 3.14g | 6% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.3mg | 2% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 174.87 Kcal (732 kJ) | ||
| Calories from fat | 17.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 3% | |
|---|---|---|---|
| Cholesterol | 21.97mg | 8% | |
| Sodium | 284.43mg | 13% | |
| Potassium | 102.18mg | 2% | |
| Total Carbs | 37.38g | 14% | |
| Sugars | 17.51g | 78% | |
| Dietary Fiber | 2.26g | 10% | |
| Protein | 2.81g | 6% | |
| Vitamin C | 5mg | 9% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.3mg | 2% | |
| Calcium | 49.3mg | 6% | |
* 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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