Persimmon Pudding(Stir Type)
A rich, spiced persimmon pudding with a moist texture and warm cinnamon flavor, perfect for autumn gatherings and those who enjoy fruity, comforting desserts.
Ingredients
Instructions
- Mix flour and sugar together.
- Add beaten eggs, persimmon pulp, milk, cinnamon, and soda to the dry ingredients and mix well.
- Pour the batter into a greased 13 x 9-inch pan.
- Bake at 375°F for 1 hour.
- Stir the pudding every 15 minutes during baking.
Tips & Substitutions
For the best texture, ensure your persimmons are fully ripe and soft; this enhances the flavor and sweetness of the pudding. If you don't have persimmon pulp, you can substitute with mashed bananas or applesauce. For a touch of warmth, consider adding a pinch of nutmeg alongside the cinnamon. Stir the mixture vigorously to incorporate air, which helps the pudding rise as it bakes.
Serving Suggestions
Serve the persimmon pudding warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of spiced tea or coffee. Consider serving it alongside a fresh fruit salad for a refreshing balance, or explore more American recipes that highlight seasonal flavors.
Storage & Reheating
Store any leftover persimmon pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 30-60 seconds, or warm the entire dish in a preheated oven at 350°F until heated through. This maintains the pudding's moisture and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pudding(Stir Type) contains roughly 2088 calories, with 41g protein, 374g carbohydrates, and 48g fat. It is an excellent source of iron (89% of the Daily Value), protein (82% of the Daily Value), and calcium (49% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1200mg per serving (52% 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 dried persimmons instead of fresh ones?
Dried persimmons are not a direct substitute for fresh persimmon pulp, as they have a different texture and sweetness level. If using dried, rehydrate them in warm water until soft, then blend to create a pulp. Adjust the sugar in the recipe to account for the added sweetness of dried fruit.
What can I do if my pudding is too dense?
If your persimmon pudding turns out denser than expected, try adding a bit more milk next time to loosen the batter. Additionally, ensure you're not overmixing the ingredients, as this can lead to a denser texture. A lighter touch when incorporating wet and dry ingredients can yield a fluffier result.
How do I know when the pudding is done baking?
To check if the persimmon pudding is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter. Keep in mind that the pudding will continue to set as it cools. If the edges are browning too quickly, cover with foil until the center is cooked through.
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).