Persimmon, Date And Nut Pudding
A moist, flavorful pudding combining sweet persimmon, dates, and nuts, perfect for cozy gatherings and dessert lovers seeking a fruity, nutty treat.
Ingredients
Instructions
- Sift the flour with sugar, soda, baking powder, and salt into a large mixing bowl.
- Stir in the fine dry bread crumbs.
- Combine melted butter with milk and vanilla extract.
- Add the wet mixture to the dry ingredients and stir until well blended.
- Stir in the persimmon pulp, chopped dates, and chopped nuts.
- Pour the batter into a greased 13 x 9 x 2-inch baking pan.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Serve warm or cooled, with lemon sauce, whipped cream, or ice cream if desired.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the persimmon pulp with applesauce for a different twist. If you're looking for a nut-free option, omit the nuts entirely or replace them with seeds such as sunflower or pumpkin seeds. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
Serve the pudding warm or at room temperature, and enhance its flavor with a drizzle of Sauce For Fruit Or Pound Cake. This dessert pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a festive touch, serve alongside Bartley'S Irish Creme for a delightful combination.
Storage & Reheating
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave for 20-30 seconds or place in a preheated oven at 350°F (175°C) until heated through. This pudding can also be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon, Date And Nut Pudding contains roughly 997 calories, with 13g protein, 92g carbohydrates, and 65g fat. It is an excellent source of iron (27% of the Daily Value), protein (26% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1392mg per serving (61% 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 use fresh persimmons. Simply peel and puree the ripe fruit until smooth to create the pulp needed for this recipe. Make sure they are ripe for the best flavor and consistency.
What can I use instead of milk for a dairy-free option?
For a dairy-free version, you can substitute milk with almond milk, coconut milk, or any other non-dairy milk. Just ensure the alternative is unsweetened to avoid altering the dessert's flavor.
How do I know when the pudding is done baking?
To check if the pudding is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, it's ready. If it has wet batter on it, continue baking for an additional 5-10 minutes.
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).