Persimmon Pudding(Kip'S Own)
A rich, moist persimmon pudding with warm cinnamon and vanilla flavors, perfect for autumn gatherings and those who enjoy fruity, spiced desserts.
Ingredients
Instructions
- Beat buttermilk and soda well with a mixer.
- Add the persimmon pulp, sugar, eggs, flour, cinnamon, vanilla, and melted butter one at a time, beating after each addition.
- Pour the batter into a 9 x 13-inch pan.
- Bake at 350°F (175°C) for 45 to 50 minutes.
- Remove from oven and let set. The center will fall as it cools.
Tips & Substitutions
For a richer flavor, consider using overripe persimmons as they provide more sweetness and depth. If you don't have buttermilk, you can create a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Adjust the sugar based on the sweetness of the persimmon pulp. This pudding can also be enhanced with nuts or dried fruits if desired.
Serving Suggestions
Serve persimmon pudding warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Mom'S Chocolate Peanut Clusters for a sweet treat combination. You can also enjoy it alongside a cup of coffee or tea for a cozy dessert experience.
Storage & Reheating
Store any 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 seconds to 1 minute or warm the entire dish in a preheated oven at 350°F until heated through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pudding(Kip'S Own) contains roughly 1046 calories, with 19g protein, 167g carbohydrates, and 25g fat. It is an excellent source of protein (39% of the Daily Value), calcium (38% of the Daily Value), and iron (31% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 936mg per serving (41% 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 other fruits instead of persimmon pulp?
Yes, you can substitute persimmon pulp with other fruit purees like pumpkin or applesauce, but keep in mind that this will change the flavor profile. Adjust the sugar accordingly based on the sweetness of the alternative fruit used.
Is this recipe suitable for vegetarians?
Yes, this persimmon pudding recipe is suitable for vegetarians as it contains no meat or fish products. However, if you're concerned about the eggs, you can use a flaxseed or chia seed egg replacement for a vegan option.
Can I freeze persimmon pudding?
Yes, you can freeze persimmon pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).