Mother'S Persimmon Pudding
A rich, moist persimmon pudding with warm spices, perfect for fall celebrations and gatherings, offering a nostalgic taste with a comforting, fruity flavor.
Ingredients
Instructions
- Combine all dry ingredients, persimmon pulp, and eggs in a mixing bowl.
- Mix with an electric mixer; stir in melted butter and vanilla.
- Pour the batter into a 9 x 13-inch baking dish.
- Bake at 350°F (175°C) for about 35 to 40 minutes until set and golden.
Tips & Substitutions
For a richer flavor, try using brown sugar instead of white sugar. You can also substitute half of the flour with whole wheat flour for added nutrition. If you don't have persimmons, you can use mashed bananas or applesauce as a substitute, though the taste will vary. Ensure the persimmon pulp is ripe for the best sweetness and texture.
Serving Suggestions
Serve warm, topped with a dollop of whipped cream or vanilla ice cream for a delightful dessert. This pudding pairs beautifully with a scoop of vanilla ice cream, enhancing its flavors. For a complete meal, consider serving it alongside a light salad or roasted vegetables to balance the sweetness.
Storage & Reheating
Once cooled, cover the persimmon pudding tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 5 days. To reheat, place slices in the microwave for 15-30 seconds or warm them in an oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Persimmon Pudding contains roughly 370 calories, with 5g protein, 54g carbohydrates, and 4g fat. It is a good source of iron (19% of the Daily Value), calcium (17% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 836mg per serving (36% 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 make this pudding in advance?
Absolutely! You can make the persimmon pudding a day ahead of time. Just bake it, let it cool completely, and store it in the refrigerator. Reheat it gently before serving. This allows the flavors to meld beautifully, making it even more delicious.
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).