Dodge County Persimmon Pudding
Dodge County Persimmon Pudding offers a rich, moist dessert with the unique sweetness of persimmons, perfect for autumn gatherings and those who enjoy warm, spiced treats.
Ingredients
Instructions
- Sift together the dry ingredients: sugar, flour, cinnamon, baking soda, baking powder, and salt.
- Mix the liquid ingredients: persimmon pulp, milk, egg, and melted shortening.
- Add the liquid mixture to the dry ingredients and stir until well combined.
- Pour the batter into a covered casserole dish.
- Bake in a 350°F oven for 1 hour and 10 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the liquid mixture. If you don't have Dodge County persimmon pulp, you can substitute it with ripe mashed bananas or applesauce for a similar texture and sweetness. Ensure your ingredients are at room temperature for better mixing. For a twist, incorporate chopped nuts or raisins into the batter.
Serving Suggestions
Serve the Dodge County Persimmon Pudding warm, drizzled with a bit of cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Mrs. Gladys Howard'S Old Fashioned Pound Cake for a delightful dessert spread. Fresh whipped cream and a sprinkle of cinnamon on top can enhance its presentation and flavor.
Storage & Reheating
Allow the persimmon pudding to cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days. To reheat, warm individual portions in the microwave for about 30 seconds or until heated through. You can also reheat it in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Dodge County Persimmon Pudding contains roughly 423 calories, with 8g protein, 85g carbohydrates, and 7g fat. It is an excellent source of vitamin C (27% of the Daily Value) and calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2486mg per serving (108% 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 by peeling and mashing them to create your own pulp. Make sure they are very ripe for optimal sweetness and flavor. About 2-3 medium ripe persimmons should yield approximately 1 cup of pulp.
What can I do if my pudding is too dry?
If your persimmon pudding turns out too dry, consider adding a splash of milk or water to the batter next time to keep it moist. You can also serve it with a drizzle of cream or a sauce to enhance moisture and flavor.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or almond flour for a gluten-free version. Ensure that all other ingredients are certified gluten-free to avoid cross-contamination.
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).