Persimmon Pudding(Heritage)
A moist, flavorful persimmon pudding with warm spices, raisins, coconut, and sweet potato, perfect for autumn gatherings and those who enjoy rich, fruity desserts.
Ingredients
Instructions
- Mix all ingredients in a large mixing bowl until well combined.
- Pour the mixture into a greased baking dish.
- Bake in a preheated oven at 350°F (175°C) for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider substituting some of the sweet milk with buttermilk. If you don't have persimmons, mashed ripe bananas can work in a pinch, though the taste will differ. Adjust the sweetness by using less sugar if your persimmons are very sweet. Ensure the batter is mixed just until combined to keep the pudding light and fluffy.
Serving Suggestions
Serve this persimmon pudding warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a light fruit salad or a warm cup of spiced tea. For a festive touch, consider serving it alongside a slice of Noodle Kugel for a delightful dessert spread.
Storage & Reheating
Store any leftovers 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 warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore the original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pudding(Heritage) contains roughly 681 calories, with 10g protein, 158g carbohydrates, and 15g fat. It is an excellent source of iron (98% of the Daily Value), calcium (91% of the Daily Value), and dietary fiber (79% of the Daily Value). Note that it is relatively high in sodium, at 671mg per serving (29% 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 frozen persimmon pulp for this recipe?
Yes, you can use frozen persimmon pulp! Just ensure it's fully thawed and well-drained before measuring to avoid excess moisture in your pudding. This will help maintain the right consistency and flavor of your dish.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients while keeping the pudding moist and delicious.
How can I make this recipe gluten-free?
To make this persimmon pudding gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for the best texture. This adjustment will allow those with gluten sensitivities to enjoy this delicious dish without compromising on flavor.
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).