Persimmon Spoon Pudding
A warm, comforting persimmon pudding with rich flavors and grainy texture, perfect for autumn evenings and served with whipped cream for a delightful finish.
Ingredients
Instructions
- Mix beaten eggs with persimmon pulp. Add sugar.
- Sift together flour, soda, and salt. Add alternately to the mixture with sweet milk.
- Stir in 2 tablespoons melted butter. The mixture will be quite thin.
- Pour into a large ovenproof bowl or casserole.
- Bake at 350°F for 45 minutes to 1 hour, stirring every 15 minutes, until dark, grainy, but not dry.
Tips & Substitutions
To enhance the flavor of your persimmon spoon pudding, consider using ripe Hachiya persimmons for a sweeter pulp. If you don't have sweet milk, you can substitute with buttermilk or a plant-based milk mixed with a little sugar. Ensure your ingredients are at room temperature for better mixing. For added texture, fold in some chopped nuts or dried fruits before baking.
Serving Suggestions
Serve your persimmon spoon pudding warm, drizzled with cream or a scoop of vanilla ice cream for a delightful contrast. It makes a lovely dessert to enjoy after a hearty meal, perhaps alongside a slice of No Name Cake for a comforting dinner. You can also pair it with a fresh fruit salad for a light, refreshing side.
Storage & Reheating
Allow the pudding to cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container, and keep it in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds to 1 minute, or warm in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Spoon Pudding contains roughly 650 calories, with 10g protein, 122g carbohydrates, and 15g fat. It is an excellent source of vitamin C (37% of the Daily Value), calcium (23% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2092mg per serving (91% 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 types of fruit pulp instead of persimmons?
Yes, you can experiment with other fruit pulps like pumpkin or apple. Keep in mind that the sweetness and moisture content may vary, so you might need to adjust the sugar and liquid in the recipe accordingly.
What can I do if my pudding is too dry?
If your pudding turns out dry, consider serving it with a sauce made from milk and sugar or a fruit compote to add moisture. You can also try reheating it and adding a splash of milk to soften the texture.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly. If you're looking for a vegan version, you can replace the eggs with flaxseed meal mixed with water or a commercial egg substitute, and use plant-based butter and milk.
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).