French Lick Persimmon Pudding
French Lick Persimmon Pudding is a rich, moist dessert featuring sweet persimmon pulp complemented by warm spices and a tender, cake-like texture. Perfect for autumn gatherings or holiday feasts, its deep flavors appeal to those who enjoy fruity, spiced baked treats. A nostalgic Southern classic.
Ingredients
Instructions
- Mix all ingredients thoroughly.
- Pour the batter into greased 9 x 9 x 2-inch pans.
- Bake in a 350°F oven for 40 to 45 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you can't find persimmons, pumpkin puree can be a good substitute, though it will alter the taste. Ensure that your butter is softened for easier mixing. For added texture, you might fold in chopped nuts or raisins. Remember to check for doneness with a toothpick, as baking times may vary.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream on top for a delightful contrast. This pudding pairs beautifully with coffee or tea for a comforting dessert. For a festive twist, sprinkle with powdered sugar or drizzle with caramel sauce. It's a great addition to holiday gatherings alongside other American recipes.
Storage & Reheating
To store leftovers, cover the pudding tightly with plastic wrap or aluminum foil, or place it in an airtight container. It can be kept in the refrigerator for up to a week. For reheating, place individual portions in the microwave for about 30 seconds or warm in an oven at 350°F until heated through, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of French Lick Persimmon Pudding contains roughly 765 calories, with 10g protein, 110g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (118% of the Daily Value), calcium (77% of the Daily Value), and vitamin C (65% of the Daily Value), and a good source of protein. It also contributes 33g 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 frozen persimmon pulp for this recipe?
Yes, frozen persimmon pulp works well in this recipe. Just ensure it's fully thawed and drained of excess moisture before using. This will help maintain the consistency of the pudding.
What type of persimmons should I use?
Hachiya persimmons are recommended for their sweetness and smooth texture, which works well in desserts. Avoid using Fuyu persimmons unless they are very ripe, as they are firmer and less sweet.
Can I make this pudding gluten-free?
Absolutely! To make this pudding gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free. The texture may vary slightly, but it should still be delicious.
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).