Grandma'S Persimmon Pudding
A moist, flavorful persimmon pudding with warm cinnamon spices, perfect for fall gatherings and loved by those who enjoy rich, fruity desserts with a soft texture.
Ingredients
Instructions
- Combine all ingredients in a mixing bowl.
- Pour the batter into a greased baking dish.
- Bake at 350°F for 45 minutes to 1 hour until set and lightly browned.
Tips & Substitutions
For best results, use ripe persimmons to achieve the ideal sweetness and texture. If you don’t have oleo, you can substitute with unsalted butter or vegetable oil. Adjust the cinnamon and sugar levels based on your taste preference. This pudding can be served warm or at room temperature. Consider pairing it with a scoop of vanilla ice cream for a delightful contrast, similar to what you might enjoy with Carmel Rolls.
Serving Suggestions
Serve Grandma's Persimmon Pudding as a comforting dessert on its own or with a dollop of whipped cream. It pairs beautifully with a hot cup of tea or coffee. For a complete meal, consider serving it alongside a savory dish like Quick Chuck Roast, which balances the sweetness of the pudding perfectly. This dish is also a great addition to potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and heat for 15-20 seconds until warmed through. Alternatively, you can warm it in the oven at 350°F for about 10 minutes. This pudding can also be enjoyed cold, making it versatile for any time of day.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Persimmon Pudding contains roughly 720 calories, with 10g protein, 95g carbohydrates, and 33g fat. It is an excellent source of calcium (40% of the Daily Value), iron (24% of the Daily Value), and protein (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 862mg per serving (37% 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 canned persimmon pulp instead of fresh?
Yes, you can use canned persimmon pulp in this recipe. Just ensure it is 100% pulp with no added sugars or preservatives. The flavor may differ slightly from fresh, but it will still yield a delicious pudding. Adjust the sugar in the recipe if the canned pulp is sweetened.
What type of flour is best for this pudding?
All-purpose flour works best for this persimmon pudding, providing the right structure and texture. If you prefer a gluten-free option, you can substitute with a gluten-free all-purpose blend, but the texture may vary slightly. Be sure to check that it contains xanthan gum for better binding.
How can I make this recipe vegan?
To make Grandma's Persimmon Pudding vegan, substitute the oleo with a plant-based butter or coconut oil, and replace the milk with almond milk or any other non-dairy milk. This way, you can enjoy a delicious version of this classic dessert while adhering to vegetarian recipes.
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).