Mammaw'S Persimmon Pudding
A rich, sweet persimmon pudding with warm spices, perfect for autumn gatherings and dessert lovers seeking a fruity, comforting treat.
Ingredients
Instructions
- Combine all ingredients and pour into a baking pan.
- Bake at 350°F for about 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or a handful of chopped nuts, like walnuts or pecans. If fresh persimmons are unavailable, you can substitute with canned persimmon puree. Ensure the puree is well strained to maintain the pudding's texture. Also, if you prefer a sweeter pudding, you can slightly increase the sugar, but be cautious not to overpower the natural sweetness of the persimmons.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. This persimmon pudding pairs beautifully with Miss Nancy'S Chocolate Cake for a delightful dessert spread. You can also complement it with a side of spiced apples or a fresh fruit salad for a balanced meal.
Storage & Reheating
Store any leftover persimmon pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can warm it in a preheated oven at 350°F for about 10-15 minutes until heated evenly, maintaining its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mammaw'S Persimmon Pudding contains roughly 1186 calories, with 16g protein, 186g carbohydrates, and 45g fat. It is an excellent source of vitamin C (50% of the Daily Value), dietary fiber (41% of the Daily Value), and calcium (40% of the Daily Value). Note that it is relatively high in sodium, at 631mg per serving (27% 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, but make sure to fully ripen them before straining. Ripe persimmons will yield a sweeter and more flavorful pudding. Simply peel, mash, and strain them to get the required 2 cups of strained persimmon for the recipe.
What if I don't have self-rising flour?
If you don't have self-rising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1 teaspoon of salt. This will provide the necessary leavening for the pudding and ensure it rises properly while baking.
How can I tell when the pudding is done baking?
The pudding is done when it is set in the center and a toothpick inserted into the middle comes out clean or with a few moist crumbs. It should also have a slightly golden top. Keep an eye on it towards the end of the baking time to avoid overcooking.
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).