Peggy'S Persimmon Pudding
Peggy's Persimmon Pudding is a moist, spiced dessert blending ripe persimmon pulp with warm spices, perfect for fall gatherings or cozy family dinners.
Ingredients
Instructions
- Cream sugar and butter together until smooth.
- Add eggs and beat thoroughly.
- Stir in persimmon pulp.
- Sift together the dry ingredients: flour, baking soda, salt, baking powder, cinnamon, and allspice.
- Alternately add the dry ingredients with sweet milk, vanilla, to the creamed mixture, mixing well after each addition.
- Pour batter into greased Pyrex dishes (one 9 x 13-inch and one 8 x 8-inch).
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have persimmon pulp, pumpkin puree can be a decent substitute. Make sure to sift the flour and baking soda together to avoid lumps in the batter. You can also experiment by adding nuts or dried fruits to enhance the texture. This pudding is reminiscent of American recipes that celebrate seasonal fruits.
Serving Suggestions
Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Old Nana'S Sugar Cookies for a nostalgic dessert spread. For a complete meal, consider serving it alongside a spiced chai or hot apple cider, enhancing the fall flavors of the pudding.
Storage & Reheating
Once cooled, wrap the persimmon pudding tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 5 days. To reheat, simply place individual portions in the microwave for about 30 seconds or warm in an oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peggy'S Persimmon Pudding contains roughly 906 calories, with 4g protein, 46g carbohydrates, and 63g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 551mg per serving (24% 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 pulp?
Yes, you can make your own persimmon pulp by pureeing ripe, peeled persimmons in a blender or food processor. Make sure the persimmons are soft to get a smooth texture, which will blend well into the pudding.
What if I don't have buttermilk?
If you don't have buttermilk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes to sour before using it in the recipe.
Can I freeze the persimmon pudding?
Yes, you can freeze persimmon pudding. Allow it to cool completely, then wrap it tightly and store it in a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
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).