Persimmon And Date Pudding
A moist, flavorful pudding combining the sweetness of persimmon and dates, crunchy walnuts, and warm spices, perfect for cozy desserts or festive gatherings.
Ingredients
- 1 1/4 cups sifted flour ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt
- 1 cup sugar ⓘ
- 1/2 cup whole milk ⓘ
- 1/2 cup soft bread crumbs ⓘ
- 1 cup persimmon, skinned and mashed to a pulp ⓘ
- 1 cup walnuts, coarsely chopped ⓘ
- 1 cup dates, chopped fine ⓘ
- 1 teaspoon vanilla ⓘ
- 1 1/2 teaspoons melted butter ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Sift together flour, sugar, baking soda, baking powder, and salt in a mixing bowl.
- Add the remaining ingredients: milk, bread crumbs, mashed persimmon, chopped walnuts, chopped dates, vanilla, and melted butter.
- Mix well until all ingredients are evenly combined.
- Pour the batter into a greased baking dish.
- Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of white sugar. If you don’t have persimmons, applesauce can be a good substitute, though it may alter the taste slightly. Ensure the dates are fresh and moist for better texture, and feel free to add spices like cinnamon or nutmeg for added warmth. To make this recipe gluten-free, swap in a gluten-free flour blend.
Serving Suggestions
Serve warm or at room temperature, drizzled with cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Scottish Rich Cream Scones for a lovely afternoon tea. Garnish with extra chopped walnuts or a sprinkle of cinnamon for added flair, and consider a side of fresh fruit for a balanced dessert platter.
Storage & Reheating
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes, until warmed through. This dessert can also be served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon And Date Pudding contains roughly 694 calories, with 9g protein, 50g carbohydrates, and 53g fat. It is an excellent source of calcium (23% of the Daily Value) and iron (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1319mg per serving (57% 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 dried persimmons instead of fresh ones?
Dried persimmons can be used in this recipe, but they should be rehydrated first. Soak them in warm water for about 30 minutes, then drain and mash them before adding to the batter. This will help achieve the right consistency and moisture level.
Is it possible to make this pudding vegan?
Yes, you can make this pudding vegan by substituting the milk with a plant-based alternative such as almond milk or soy milk. Additionally, replace the melted butter with a vegan butter or coconut oil. The results will still be delicious and satisfying.
How can I enhance the flavor of this pudding?
To enhance the flavor, consider adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients. You could also incorporate orange or lemon zest into the batter for a citrusy brightness. A splash of rum or bourbon can also add a unique depth to the overall flavor.
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).