Aunt Matt Snyder'S Persimmon Pudding
A rich, moist persimmon pudding featuring warm spices and a tender texture, perfect for fall gatherings and those who enjoy fruity, spiced desserts.
Ingredients
Instructions
- Combine all ingredients in a mixing bowl.
- Pour the mixture into a 9 x 13-inch pan.
- Bake at 350°F for 45 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using fresh, ripe persimmons instead of canned pulp. If you don’t have self-rising flour, you can substitute all-purpose flour with 2 teaspoons of baking powder added. Experiment with spices by adding a pinch of nutmeg for extra warmth. Serve warm topped with whipped cream for a delightful twist.
Serving Suggestions
Serve Aunt Matt Snyder's Persimmon Pudding warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Reah Bates' Orange Sherbet for a refreshing contrast. A sprinkle of chopped nuts on top adds a nice crunch.
Storage & Reheating
Store any leftover persimmon pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in a microwave for about 30 seconds, or warm in the oven at 350°F for 10-15 minutes until heated through. It can also be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Matt Snyder'S Persimmon Pudding contains roughly 1377 calories, with 21g protein, 226g carbohydrates, and 47g fat. It is an excellent source of dietary fiber (100% of the Daily Value), iron (70% of the Daily Value), and calcium (65% of the Daily Value). Note that it is relatively high in sodium, at 809mg per serving (35% 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 a different type of fruit pulp instead of persimmons?
Yes, you can substitute persimmon pulp with other sweet fruit pulps like mashed bananas or applesauce. Keep in mind that the flavor and texture may change slightly, but it can still yield a delicious pudding.
What if I don't have margarine or butter?
If you’re looking for a dairy-free option, you can use coconut oil or a vegan butter substitute. Both will work well in this recipe and help maintain the pudding's moisture and texture.
How do I know when the pudding is done baking?
The persimmon pudding is done when it is set and has a golden-brown top. You can test for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached.
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).