Stir baking soda into persimmon pulp. Add sugar and eggs; beat well. Add flour, baking powder, cinnamon, vanilla and salt; stir to combine. Stir in milk and melted butter. Pour into a well-oiled 9-by-13 inch baking pan and bake 55 minutes at 325 degrees. The pudding will poof up but will fall when its removed from the oven. Serve with either whipped cream or caramel sauce.
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 8|
|Calories from Fat: 116 (11%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 281.2mg||87 %|
|Sodium 306.8mg||11 %|
|Potassium 323.6mg||9 %|
|Total Carbohydrate 229.6g||68 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 228.6g|
|Protein 11.9g||17 %|
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Calories per serving: 1050
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