Prize Winning Persimmon Pudding
A rich, moist persimmon pudding with warm cinnamon and creamy buttermilk, perfect for cozy gatherings and fans of fruity, spiced desserts.
Ingredients
Instructions
- Cream the persimmon pulp and sugar together, then add the beaten eggs and beat well.
- Mix the baking soda into the buttermilk along with the salt until foaming ceases.
- Gradually add the buttermilk mixture to the pulp and sugar mixture.
- Sift together the flour, baking powder, and cinnamon, then add alternately with the buttermilk mixture to the pulp mixture.
- Add the cream and melted butter to the batter and mix well.
- Pour the batter into a greased pan.
- Bake at 350°F (175°C) for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For best results, use ripe persimmons for a sweeter pulp. If you don’t have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Ensure all ingredients are at room temperature for better incorporation. This pudding is quite versatile; feel free to add nuts or dried fruits for added texture.
Serving Suggestions
Serve the persimmon pudding warm with a dollop of whipped cream or vanilla ice cream for a delightful dessert. It pairs beautifully with American recipes like Apple Oat Crumble as a comforting fall treat. A sprinkle of cinnamon on top can enhance the flavors, making it a perfect finish to a hearty meal.
Storage & Reheating
Store any leftover persimmon pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 20-30 seconds or until heated through. You can also enjoy it cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Winning Persimmon Pudding contains roughly 525 calories, with 11g protein, 90g carbohydrates, and 14g fat. It is an excellent source of calcium (26% of the Daily Value), vitamin C (24% of the Daily Value), and protein (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 685mg per serving (30% 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?
While persimmons give this pudding its unique flavor, you can experiment with ripe bananas or apples as substitutes. Keep in mind that the texture and sweetness may vary, so adjust the sugar accordingly to maintain the desired sweetness.
What type of persimmons should I use?
For this recipe, Hachiya persimmons are ideal due to their sweetness and soft texture when ripe. Fuyu persimmons can also work, but they are firmer and may require slight adjustments in baking time to achieve the right consistency.
Can I make this pudding ahead of time?
Absolutely! You can prepare the batter a day in advance and refrigerate it, but it's best to bake it just before serving for the freshest flavor and texture. Alternatively, bake it ahead of time and reheat individual portions as needed.
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).