I never liked Persimmon pudding until I ate my mil. I used wild persimmons for years but the Japanese ones are larger and easier. Just be sure to use paper towels for cleanup as the persimmons will turn everything black.

Ingredients

10 serv.

cups persimmon pulp2
cups milk↗2
cups sweet potatoes, grated↗2 1⁄2
eggs↗2
cups sugar↗1 1⁄2
teaspoons baking powder↗3
teaspoon salt↗1⁄4
teaspoons cinnamon↗1 1⁄2
teaspoon nutmeg↗1
cups flour↗2 1⁄2
cup melted margarine1⁄4

Step-by-step instructions

1
Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
2
Makes 2 6 1/2 by 10 or one large pan.
3
To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.

Source: food.com

Original recipe ↗

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