Granny Southard'S Persimmon Pudding
Granny Southard's Persimmon Pudding offers a rich, sweet flavor with a hint of cinnamon, perfect for cozy gatherings and those who appreciate traditional, fruity desserts.
Ingredients
Instructions
- Preheat the oven to a moderate temperature.
- Mix sugar, baking powder, and cinnamon in a large bowl.
- Add strained persimmons and melted butter, stirring well.
- Gradually fold in the flour until the batter is smooth.
- Stir in the milk until fully incorporated.
- Pour the batter into a greased baking dish.
- Bake for 2 hours in the moderate oven until set and golden.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have strained persimmons, you can substitute with applesauce for a similar texture. Ensure to melt the butter before adding it to prevent lumps in the batter. For a twist, try adding nutmeg or cloves along with the cinnamon.
Serving Suggestions
Serve warm, drizzled with a little cream or vanilla ice cream for added indulgence. This pudding pairs beautifully with Hot Dinner Rolls for a comforting meal. It can also be enjoyed as a dessert on its own or with a dollop of whipped cream for a delightful finish.
Storage & Reheating
Store any leftover persimmon pudding in an airtight container in the refrigerator for up to 3 days. To reheat, slice the pudding and warm it gently in the microwave or in a preheated oven at 350°F for about 10-15 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Southard'S Persimmon Pudding contains roughly 3356 calories, with 24g protein, 205g carbohydrates, and 270g fat. It is an excellent source of iron (60% of the Daily Value), protein (49% of the Daily Value), and calcium (40% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 848mg 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 fresh persimmons instead of strained ones?
Yes, you can use fresh persimmons. Simply puree ripe persimmons and then strain them to achieve a similar consistency. Make sure they are well ripened for the best flavor.
What can I substitute for milk in this recipe?
If you're looking for a dairy-free option, almond milk or oat milk can be used as a substitute. These alternatives will not significantly affect the texture but will provide a different flavor profile.
How can I tell when the pudding is done baking?
The pudding is done when it is set in the middle and has a golden top. You can insert a toothpick into the center; it should come out clean or with a few moist crumbs. Baking times may vary, so keep an eye on it as it nears the end.
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).