Buttermilk Persimmon Pudding
A moist, flavorful persimmon pudding with buttermilk and warm spices, perfect for autumn gatherings and those who enjoy rich, fruity desserts with a tender texture.
Ingredients
Instructions
- Add sugar to pulp, then add beaten eggs, stirring well.
- Add soda to buttermilk and stir until foaming ceases.
- Add buttermilk mixture to the pulp mixture and stir well.
- Sift flour, salt, and baking powder into the mixture and beat well.
- Add vanilla, cinnamon, and cream; mix thoroughly.
- Put butter into a 13 x 9-inch pan to melt, then pour into batter, reserving a small amount to grease the pan.
- Beat the batter well and pour into the prepared pan.
- Bake in a slow oven at 350°F for 45 minutes or until done.
Tips & Substitutions
For a lighter texture, consider sifting the flour multiple times before adding it to the mixture. If fresh persimmons aren't available, you can use canned persimmon puree as a substitute. You can also experiment with adding nuts or dried fruit for added crunch and flavor, similar to what you might find in recipes like Banana, Date And Nut Bread.
Serving Suggestions
Serve the buttermilk persimmon pudding warm, drizzled with a little cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Lemon Surprise Cake or can be enjoyed as a delightful breakfast option. Consider serving it alongside fresh fruit or a dollop of yogurt for a balanced meal.
Storage & Reheating
Store any leftover buttermilk persimmon pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. You can also reheat in the oven at 350°F for 10-15 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Persimmon Pudding contains roughly 356 calories, with 6g protein, 49g carbohydrates, and 4g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1207mg per serving (52% 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 instead of persimmons?
Yes, you can substitute ripe bananas or applesauce for the persimmon pulp. This will alter the flavor slightly, but it will still yield a delicious pudding. Ensure the alternative fruit is pureed to maintain the pudding's texture.
What if I don't have buttermilk on hand?
You can easily make a buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for about 5 minutes, and you'll have a suitable replacement for buttermilk in this recipe.
How can I tell when the pudding is done baking?
The pudding is done when it is set in the center and a toothpick inserted comes out clean. Keep in mind that it may still be slightly moist due to the nature of the pudding, but it should not be liquid.
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).