"Best Ever" Persimmon Pudding
A rich, moist persimmon pudding with deep flavors, perfect for autumn gatherings or holiday desserts, appealing to fruit lovers and those seeking nostalgic comfort foods.
Ingredients
Instructions
- Mix persimmons, eggs, sugar, oil, vanilla, and butter flavoring in a bowl.
- Beat well with a mixer.
- Add 2 cups of milk and beat.
- Add 2 cups of flour and beat.
- Add another 2 cups of flour and beat, then add 2 cups of milk and beat slowly.
- Pour batter into 3 greased long baking dishes.
- Bake at 250°F (120°C) for 2 hours.
Tips & Substitutions
For the best texture, ensure your persimmons are fully ripe for natural sweetness. If you don't have corn oil, you can substitute with canola oil or melted coconut oil. Consider using whole wheat flour for a nuttier flavor. Mixing the batter slowly after adding the final flour and milk helps maintain a light, fluffy texture. This dessert is reminiscent of Old Virginia Applesauce Cake, bringing a delightful twist to your table.
Serving Suggestions
Serve the persimmon pudding warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with spiced or nutty flavors, making a great side for holiday meals. For a unique twist, try drizzling it with caramel sauce. This dessert could also complement a meal featuring Frosted Carrot And Zucchini Bars perfectly.
Storage & Reheating
Allow the persimmon pudding to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 5 days. To reheat, warm individual portions in the microwave for about 20-30 seconds, or cover the entire dish with foil and reheat in a 250°F oven until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of "Best Ever" Persimmon Pudding contains roughly 942 calories, with 4g protein, 100g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (54% of the Daily Value), vitamin C (32% of the Daily Value), and potassium (21% of the Daily Value), and a good source of iron. It also contributes 15g of dietary fiber toward your daily target.
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 instead of persimmons?
Yes, you can substitute ripe bananas or pureed pumpkin for a different flavor profile, but keep in mind the sweetness and moisture content may vary. Adjust sugar and milk accordingly to maintain the desired consistency of the pudding.
What if my pudding is too dense?
If your pudding turns out denser than expected, try reducing the flour slightly in your next batch or ensure you beat the batter well after each addition. It's essential to incorporate air for a lighter texture.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter a day in advance and refrigerate it overnight. Just give it a gentle stir before baking. This can also enhance the flavors as they meld together.
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).