Persimmon Pudding With Sauce
A moist, flavorful persimmon pudding with a rich sauce, perfect for autumn gatherings and those who enjoy warm, spiced desserts with fruity sweetness.
Ingredients
Instructions
- Mix together all the ingredients until smooth.
- Pour the batter into a greased baking dish.
- Bake at 350°F (175°C) for 50 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or cinnamon to the batter. If you don't have persimmon pulp, mashed bananas or applesauce can serve as good substitutes. Ensure all ingredients are at room temperature before mixing for a smoother batter. Be careful not to overmix, as this can lead to a dense pudding. You can also add nuts or chocolate chips for extra texture.
Serving Suggestions
Serve warm with a drizzle of cream or a scoop of vanilla ice cream for a delightful dessert. This pudding pairs beautifully with a side of whipped cream or can be enjoyed alongside Grandma's Sour Cream Corn Bread for a comforting meal. For a twist, try serving it with a warm caramel sauce or a sprinkle of powdered sugar.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or warm them in the oven at 350°F (175°C) for 10 minutes. This will help maintain the pudding's moisture and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pudding With Sauce contains roughly 1176 calories, with 17g protein, 140g carbohydrates, and 61g fat. It is an excellent source of vitamin C (53% of the Daily Value), iron (46% of the Daily Value), and protein (33% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1058mg per serving (46% 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 you have 2 cups of pulp. Ensure the persimmons are fully ripe for the best flavor and sweetness in your pudding.
What can I substitute for butter?
If you're looking for a dairy-free option, you can substitute the butter with an equal amount of coconut oil or a plant-based margarine. This will maintain the moisture and richness of the pudding.
How do I know when the pudding is done baking?
The pudding is done when a toothpick inserted in the center comes out clean. If the top appears too dark, you can cover it loosely with foil to prevent burning while it finishes baking.
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).