Glazed Persimmon Pudding
A rich, moist persimmon pudding glazed to perfection, combining sweet persimmon pulp with warm spices. Ideal for festive occasions or cozy gatherings with family and friends.
Ingredients
Instructions
- Mix all pudding ingredients together until well combined.
- Pour the batter onto a large cookie sheet (about 11 x 17 inches).
- Bake at 325°F (163°C) for 1 hour or until the edges are brown.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute the margarine with unsalted butter if preferred. Make sure to use ripe persimmons for the best texture and sweetness. If you want to add a twist, fold in some chopped nuts or dried fruits to the batter for added texture. This pudding can be served warm or chilled.
Serving Suggestions
Serve the glazed persimmon pudding warm, drizzled with a simple glaze made from powdered sugar and milk for a sweet finish. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream. For a delightful brunch, consider serving it alongside No Knead Feather Rolls for a complete meal experience. This dish also makes a great dessert after savory vegetarian recipes.
Storage & Reheating
To store leftovers, cover the cooled persimmon pudding tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave for about 20-30 seconds or warm the entire pudding in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Persimmon Pudding contains roughly 1071 calories, with 10g protein, 131g carbohydrates, and 17g fat. It is an excellent source of calcium (70% of the Daily Value), iron (54% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 other fruits instead of persimmons?
Yes, you can substitute persimmons with other pureed fruits like pumpkin or apple for a different flavor profile. Keep in mind that the sweetness and moisture content may vary, so you might need to adjust the sugar and flour accordingly.
How can I tell when the pudding is done baking?
The pudding is done when the edges are golden brown and a toothpick inserted in the center comes out clean. If the toothpick has wet batter on it, continue baking for an additional 5-10 minutes and check again.
Is this recipe suitable for freezing?
Yes, you can freeze the persimmon pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
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).