Easy Persimmon Pudding
A moist, flavorful persimmon pudding with rich sweetness and subtle spice, perfect for fall gatherings or cozy desserts for those who enjoy fruity, comforting treats.
Ingredients
Instructions
- Blend all ingredients together until smooth.
- Pour the mixture into a baking dish.
- Bake at 350°F (175°C) for 45 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. If fresh persimmons aren't available, canned persimmon puree can be a convenient substitute. Ensure your eggs are at room temperature for better incorporation. Mixing the ingredients until just combined helps to maintain a light texture. If you want a spiced variation, add a teaspoon of cinnamon or nutmeg.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. This pudding also pairs well with a drizzle of caramel sauce or a sprinkle of nuts for added texture. For a delightful brunch, consider serving it alongside Brunch Quiche Muffins or Ham And Swiss Casserole.
Storage & Reheating
Store leftover persimmon pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 20-30 seconds or warm in the oven at 350°F until heated through. It can also be served cold, making it a versatile dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Persimmon Pudding contains roughly 1721 calories, with 26g protein, 271g carbohydrates, and 29g fat. It is an excellent source of iron (65% of the Daily Value), vitamin C (57% of the Daily Value), and protein (53% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 521mg per serving (23% 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 flour in this recipe?
Yes, you can use all-purpose flour, but you will need to add a leavening agent since self-rising flour includes baking powder and salt. For gluten-free options, consider a gluten-free all-purpose blend, though the texture may vary slightly.
What types of persimmons work best for this recipe?
Fuyu persimmons are ideal as they are sweet and firm, but you can also use Hachiya persimmons if they are fully ripe and soft. Be sure to remove the skins and seeds before blending.
Can I make this pudding ahead of time?
Absolutely! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. However, freshly baked pudding tastes best, so consider baking it the day you plan to serve it.
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).