Granny Black'S Persimmon Pudding
A rich, moist persimmon pudding with warm spices and a buttery texture, perfect for autumn gatherings and dessert lovers seeking seasonal flavors.
Ingredients
Instructions
- Place persimmons in a sieve to separate seeds from pulp.
- Cream together butter, sugar, and eggs.
- Add a pinch of salt, vanilla, and spices to the creamed mixture.
- Mix in the flour, persimmon pulp, buttermilk, and soda until well combined.
- Pour the batter into a pie plate or sheet pan.
- Bake in a preheated oven at 375°F until the pudding is firm and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If persimmons are out of season, you can substitute with ripe bananas or applesauce for a different twist. Make sure to sift your flour to avoid clumps. A pinch of nutmeg can also enhance the spice profile, similar to what you might find in other American recipes.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. This pudding pairs beautifully with Janice'S Praline Pumpkin Pie for a festive dessert spread. You can also garnish with chopped nuts or a sprinkle of cinnamon for added texture and flavor.
Storage & Reheating
Store any leftover persimmon pudding in an airtight container in the refrigerator for up to five days. To reheat, simply warm individual portions in the microwave for about 30 seconds or until heated through. Alternatively, you can warm it in the oven at 350°F for about 10 minutes to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Black'S Persimmon Pudding contains roughly 1567 calories, with 31g protein, 286g carbohydrates, and 47g fat. It is an excellent source of dietary fiber (194% of the Daily Value), iron (125% of the Daily Value), and calcium (90% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2037mg per serving (89% 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 frozen persimmon pulp for this recipe?
Yes, frozen persimmon pulp works well in this recipe. Just ensure it is fully thawed and drained of excess moisture before using, as this can affect the final texture of the pudding. If the pulp is too watery, it may require a little extra flour to maintain consistency.
What type of persimmons are best for pudding?
Hachiya persimmons are ideal for this pudding as they are sweet and have a smooth texture when ripe. Avoid using Fuyu persimmons, as they are firmer and may not yield the same creamy consistency. Make sure the persimmons are fully ripe before using them for the best flavor.
Can I make this pudding ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. This can save time on the day of serving. Just give the mixture a good stir before pouring it into the baking dish and adjusting the baking time if necessary.
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).