Baked Persimmon Pudding
A rich, moist baked persimmon pudding with warm spices, perfect for cozy gatherings or dessert lovers seeking a fruity, spiced treat with a tender crumb.
Ingredients
Instructions
- Mix the persimmon pulp, beaten eggs, and milk together.
- Sift the dry ingredients (flour, soda, salt, cinnamon, nutmeg) and pour the liquid mixture into them.
- Stir in the melted margarine until well combined.
- Pour the batter into a shallow greased pan to a depth of about 2 inches.
- Bake in a very moderate oven (300° to 325°F) for about 1 hour.
- Allow to cool before cutting into squares and serving with whipped topping or ice cream.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of melted margarine. If persimmons are not available, mashed ripe bananas can be a suitable substitute for the pulp. Ensure you sift the flour and dry ingredients well to avoid lumps for a smoother pudding. Adding a pinch of vanilla extract can elevate the taste further. This dish is a wonderful way to explore American recipes.
Serving Suggestions
Serve the baked persimmon pudding warm, topped with whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Flaming Bananas Over Ice Cream for a decadent dessert spread. For a seasonal twist, consider serving it alongside spiced chai or apple cider.
Storage & Reheating
Store any leftover baked persimmon pudding in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 20-30 seconds or warm in the oven at 300°F until heated through. Enjoy it warm for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Persimmon Pudding contains roughly 778 calories, with 10g protein, 116g carbohydrates, and 31g fat. It is an excellent source of calcium (35% of the Daily Value), iron (29% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1354mg per serving (59% 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 frozen persimmon pulp for this recipe?
Yes, frozen persimmon pulp can be used. Just ensure it is fully thawed and drained of excess liquid before measuring. This will help maintain the right consistency in your pudding.
What type of persimmons should I use?
Fuyu persimmons are ideal for this recipe as they are sweet and firm. If using Hachiya persimmons, ensure they are fully ripe and soft before mashing, as they are much sweeter when fully softened.
Can I make this pudding gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is designed for baking to achieve the right texture and rise. This allows those following gluten-free diets to enjoy this delicious dessert.
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).