Aunt Lorna'S Persimmon Pudding
A rich, moist persimmon pudding with warm spices and nutty pecans, perfect for cozy gatherings and those who love fruity, brownie-like desserts.
Ingredients
Instructions
- Mix butter and sugar until well combined.
- Add eggs and milk; mix thoroughly.
- Stir in persimmon pulp.
- In a separate bowl, combine flour, baking powder, soda, and cloves.
- Gradually add dry ingredients to the wet mixture and mix well.
- Pour batter into a greased 9 x 11-inch cake pan.
- Bake at 325° to 350° F for about 1 hour until the pudding is brown and done.
- Serve moist and delicious, with a consistency similar to brownies.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have persimmon pulp, you can substitute with mashed ripe bananas or applesauce. Ensure the butter is softened for easier mixing, and try adding a pinch of nutmeg for extra warmth. To enhance texture, fold in some grated raw sweet potato for a unique twist.
Serving Suggestions
This persimmon pudding is delightful on its own but can be elevated with whipped cream or a dusting of powdered sugar. Pair it with a warm cup of spiced tea or coffee for a cozy dessert experience. It also complements well with a side of vanilla ice cream for a contrast in temperature and texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 20-30 seconds or until warmed through. For a refreshing touch, serve with a scoop of vanilla ice cream or a drizzle of easy sundae sauce.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Lorna'S Persimmon Pudding contains roughly 754 calories, with 12g protein, 84g carbohydrates, and 53g fat. It is an excellent source of dietary fiber (97% of the Daily Value), iron (55% of the Daily Value), and calcium (49% of the Daily Value). Note that it is relatively high in sodium, at 541mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh persimmons instead of pulp?
Yes, you can use fresh persimmons! Simply peel and puree them until smooth to create your own pulp. Make sure to choose ripe, soft persimmons for the best flavor. This method can enhance the freshness of your pudding.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Both options work well in maintaining moisture and binding the ingredients together in this pudding.
How do I know when the pudding is done baking?
The pudding is done when it is firm to the touch and has a golden brown top. You can also insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it's ready. Baking times may vary, so keep an eye on it as it approaches the hour mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).