Persimmon Pudding(Makes 12 Servings)
A rich, spiced persimmon pudding with warm cinnamon, cloves, and allspice, perfect for cozy gatherings and autumn desserts, served with whipped cream for extra indulgence.
Ingredients
Instructions
- Combine persimmon pulp, sugar, eggs, flour, soda, baking powder, cinnamon, cloves, allspice, and salt in a mixing bowl.
- Blend the mixture with a mixer until smooth.
- Stir in milk and melted butter until well incorporated.
- Add vanilla extract and mix thoroughly.
- Pour the batter into a 7 x 11 x 2-inch baking pan.
- Bake at 350°F (175°C) until the pudding is set and browned, about 40 minutes.
- Allow to cool slightly before serving, optionally with whipped cream.
Tips & Substitutions
For a richer flavor, consider using very ripe persimmons as they provide more sweetness and a smoother texture. You can substitute half of the flour with whole wheat flour for added nutrition or replace the butter with coconut oil for a dairy-free option. Ensure to mix the batter thoroughly for the best consistency, as it greatly affects the pudding's texture.
Serving Suggestions
This persimmon pudding is delightful on its own, but it pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a festive touch, serve it alongside Grape And Blueberry Salad to balance the sweetness. It also makes a wonderful dessert for holiday gatherings or a cozy family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm individual portions in the microwave for about 30 seconds or until heated through. You can also enjoy it cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pudding(Makes 12 Servings) contains roughly 326 calories, with 3g protein, 44g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (37% of the Daily Value), vitamin C (34% of the Daily Value), and calcium (28% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 783mg per serving (34% 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 persimmons?
Yes, you can substitute persimmons with mashed bananas or applesauce for a different flavor profile. Keep in mind that cooking times may vary, so adjust accordingly to ensure the pudding sets properly.
Is this recipe suitable for freezing?
Yes, you can freeze the persimmon pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Can I make this recipe gluten-free?
Absolutely! You can use a gluten-free flour blend in place of all-purpose flour. Ensure that the baking powder and baking soda are also gluten-free to maintain the recipe's integrity.
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).