Persimmon Pudding And Lemon Sauce
A rich persimmon pudding with warm spices, complemented by a tangy lemon sauce—perfect for cozy gatherings and seasonal desserts that impress with flavor and texture.
Ingredients
Instructions
- Mix the dry ingredients together in a bowl.
- Pour in the milk and mix well until smooth.
- Add chopped nuts and raisins to the mixture.
- Stir in the persimmon pulp last, mixing thoroughly.
- Pour the batter into a greased baking dish.
- Cover the dish and set it in a pan of water.
- Bake in a 375°F oven for 70 minutes.
- Serve the pudding hot or cold with Lemon Sauce.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have persimmons, mashed bananas or applesauce can be a good substitute. Ensure to mix the dry ingredients thoroughly to avoid lumps, and experiment with adding spices like allspice or cloves for a unique twist. Enhance the taste by serving this pudding with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Serving Suggestions
Serve this delightful pudding warm or chilled, topped with a generous drizzle of lemon sauce for a refreshing contrast. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more indulgent experience, consider serving it alongside French Bread French Toast With Peach Puree for a delicious brunch spread.
Storage & Reheating
Leftover persimmon pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave for about 30 seconds, or until heated through. If you prefer a crispy top, you can also reheat it in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pudding And Lemon Sauce contains roughly 556 calories, with 5g protein, 57g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (36% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 2126mg per serving (92% 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?
Yes, you can use dried persimmons, but you'll need to rehydrate them first. Soak the dried persimmons in warm water for about 30 minutes and then mash them to get a similar texture to fresh pulp. This will help maintain the flavor and consistency of the pudding.
What nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this persimmon pudding. They add a nice crunch and complement the sweetness of the persimmons. However, feel free to substitute with your favorite nuts, such as almonds or hazelnuts, based on your preference or dietary needs.
Is this pudding gluten-free?
No, this recipe contains flour, which is not gluten-free. To make it gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. This will allow you to enjoy the pudding without compromising on flavor or texture. Always check the labels to ensure all other ingredients are gluten-free.
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).