Persimmon Pudding(Heirloom)
A rich, flavorful persimmon pudding with hints of sweetness and spice, perfect for autumn gatherings and dessert lovers who enjoy fruity, moist baked treats.
Ingredients
Instructions
- Stir the baking soda into the buttermilk and set aside.
- Mix all remaining ingredients together in a large bowl.
- Add the buttermilk with soda to the mixture and combine thoroughly.
- Pour the batter into a greased baking dish.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don't have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes. Ensure the sweet potato is fully cooked and mashed for better integration into the batter.
Serving Suggestions
Serve the persimmon pudding warm, drizzled with a bit of cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a side of Creamy Cucumber And Onion Salad, which adds a refreshing contrast. This dish makes a delightful dessert for gatherings or holiday feasts.
Storage & Reheating
Store any leftover persimmon pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual servings for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pudding(Heirloom) contains roughly 1808 calories, with 18g protein, 358g carbohydrates, and 39g fat. It is an excellent source of calcium (41% of the Daily Value), dietary fiber (38% of the Daily Value), and protein (37% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 595mg per serving (26% 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 strained ones?
Yes, you can use fresh persimmons by pureeing and straining them to achieve a similar consistency to strained persimmons. Make sure they are ripe for the best flavor.
What can I substitute for the sweet potato?
If you don't have sweet potato, you can substitute it with an equal amount of mashed pumpkin or even applesauce for a different flavor profile.
Can I make this pudding ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just pour it into the baking dish and bake it fresh before serving.
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).