Persimmon Pudding With Lemon Sauce
Persimmon pudding with lemon sauce offers a moist, flavorful dessert featuring the sweet, fruity notes of ripe persimmons complemented by warm cinnamon and crunchy nuts. Perfect for fall gatherings or special occasions, it pairs beautifully with a tangy lemon sauce for a delightful finish.
Ingredients
Instructions
- Cream the butter and sugar thoroughly.
- Sift the dry ingredients (flour, salt, cinnamon, baking soda) and add to the mixture.
- Mix in the raisins and chopped nuts.
- Fold in the persimmon pulp, milk, and vanilla extract.
- Pour the batter into a greased mold.
- Place the mold in a pan of water to create a water bath.
- Bake at 350°F (175°C) for 1 1/2 hours until set and cooked through.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute the raisins with dried cranberries or cherries for a different twist. Adding a splash of vanilla extract when folding in the persimmon pulp will enhance the overall taste. If you don't have persimmons, mashed bananas can be a suitable alternative, though the texture will differ slightly.
Serving Suggestions
Serve warm with a drizzle of lemon sauce for a refreshing contrast. This pudding pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert. For a complete meal, consider serving it alongside a light salad or a selection of cheeses for a delightful brunch or afternoon tea spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the pudding and microwave it for 20-30 seconds or until warmed through. Alternatively, you can place it in a preheated oven at 350°F (175°C) for about 10 minutes for a fresh-baked texture.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pudding With Lemon Sauce contains roughly 580 calories, with 3g protein, 33g carbohydrates, and 41g fat. Note that it is relatively high in sodium, at 1541mg per serving (67% 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; just make sure to puree them until smooth to achieve the right consistency. If they're not fully ripe, they may be a bit firmer, but they will still work well in the pudding.
How can I tell when the pudding is done baking?
The pudding is done when it has risen and is firm to the touch. You can also insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it's ready. Make sure to monitor it closely in the last 15 minutes of baking.
What can I serve with persimmon pudding?
Consider pairing the persimmon pudding with a tangy lemon sauce or a scoop of vanilla ice cream. It also complements well with a dollop of whipped cream. For a savory option, serve it alongside a cheese platter for a balanced meal.
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).