Recipe Persimmon Pudding Pie
Persimmon Pudding Pie
Ingredients
2 tablespoons butter, melted, 2 cups persimmon pulp, 2 cups white sugar, 3 eggs, lightly beaten, 1 ¼ cups buttermilk, 1 teaspoon baking soda, 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon vanilla extract
Instructions
Preheat your oven to 325 degrees F (165 degrees C) and evenly coat the bottom of a baking dish with melted butter. In a large bowl, whisk together the persimmon pulp and sugar before beating in the eggs, followed by the buttermilk and baking soda. Separately sift the flour, baking powder, cinnamon, and salt. Gradually incorporate the dry ingredients into the persimmon mixture, stirring until the batter is smooth, then add the vanilla extract. Transfer the batter into the prepared baking dish and bake for approximately 1 hour until the top is golden and the pudding is fully set.
Nutrition
Total Fat 6g 7%, Saturated Fat 3g 14%, Cholesterol 79mg 26%, Sodium 452mg 20%, Total Carbohydrate 96g 35%, Dietary Fiber 2g 6%, Total Sugars 52g, Protein 7g, Vitamin C 39mg 196%, Calcium 112mg 9%, Iron 3mg 19%, Potassium 302mg 6%
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