Persimmon Pudding(Heritage Recipe)
A rich, moist persimmon pudding with warm cinnamon and caramel notes, complemented by a sweet brown sugar glaze. Perfect for cozy family gatherings and holiday desserts.
Ingredients
Instructions
- Mix the persimmon pulp, sugar, soft butter, beaten eggs, flour, buttermilk, soda, cinnamon, and salt together in order.
- Bake at 350°F (175°C) for 40 minutes.
- In a saucepan, combine brown sugar, flour, water, and vanilla.
- Cook the mixture until thick.
- Pour the thickened mixture over the baked pudding.
- Bake for an additional 15 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with maple syrup or honey. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Ensure the persimmon pulp is ripe for the best sweetness and texture. For an extra touch, add chopped nuts or dried fruits.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. This pudding pairs beautifully with Peach Cup Salad for a refreshing contrast. You can also enjoy it with a drizzle of caramel sauce or a sprinkle of cinnamon for extra flavor.
Storage & Reheating
Store leftover persimmon pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-60 seconds or warm in an oven at 350°F (175°C) for about 10 minutes. This will help preserve its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pudding(Heritage Recipe) contains roughly 761 calories, with 12g protein, 115g carbohydrates, and 25g fat. It is an excellent source of protein (23% of the Daily Value), calcium (23% of the Daily Value), and iron (20% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1263mg per serving (55% 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 a different type of fruit pulp?
Yes, you can substitute persimmon pulp with other fruit pulps like pumpkin or ripe bananas, though the sweetness and texture will vary. Adjust the sugar according to the sweetness of the substituted fruit. Each fruit will offer a unique flavor profile, so feel free to experiment.
What if I don't have brown sugar?
If you don't have brown sugar, you can substitute it with white sugar mixed with a tablespoon of molasses for a similar taste. Alternatively, using coconut sugar can work well, providing a rich flavor that complements the pudding beautifully.
How do I know when the pudding is done baking?
The pudding is done when it's set in the center and a toothpick inserted comes out clean. Keep in mind that the top might be slightly golden. If you notice it browning too quickly, cover it loosely with foil during the last baking stages.
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).