Persimmon Pudding With Topping
A rich, flavorful persimmon pudding with warm spices and a tender texture, perfect for fall gatherings or dessert lovers seeking a unique fruit-based treat.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mix melted butter and sugar together.
- Add eggs and beat well.
- Add persimmon pulp and dry ingredients (flour, baking powder, salt, soda, nutmeg, cinnamon, vanilla).
- Mix well until smooth.
- Pour batter into a greased 9 x 13 inch baking pan.
- Bake for 1 hour and 15 minutes until cooked through.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, which can add a subtle molasses taste. If you don't have persimmon pulp, ripe bananas or applesauce can be used as substitutes. Ensure the butter is fully melted to avoid lumps in the batter. If you prefer a denser pudding, reduce the baking powder slightly.
Serving Suggestions
Serve the persimmon pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It also pairs beautifully with a drizzle of caramel sauce. This dish can be enjoyed as a dessert or a sweet breakfast treat. For a cozy brunch, consider serving it alongside the Artichoke Cheese Strata.
Storage & Reheating
Store any leftover persimmon pudding in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave for about 30 seconds or until warm. Alternatively, you can warm it in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pudding With Topping contains roughly 697 calories, with 11g protein, 147g carbohydrates, and 8g fat. It is an excellent source of iron (28% of the Daily Value), protein (22% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 769mg per serving (33% 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 them until smooth to create your own pulp. Make sure they are ripe for the best flavor and sweetness. This will enhance the pudding's texture and taste.
What if I don't have nutmeg?
If you don't have nutmeg, you can substitute it with an equal amount of ground allspice or simply increase the cinnamon slightly. This will still provide a warm spiciness to the pudding, keeping the flavor profile balanced.
How can I tell if the pudding is done baking?
To check if the pudding is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. If it comes out with wet batter, continue baking for a few more minutes, checking frequently.
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).