Southern Persimmon Pudding
A rich, spiced Southern persimmon pudding with warm cinnamon, ginger, and nutmeg flavors, perfect for cozy gatherings and dessert lovers seeking a fruity, comforting treat.
Ingredients
Instructions
- Sift dry ingredients together in a bowl.
- Add eggs to persimmon pulp and mix well.
- Combine the egg and persimmon mixture with the dry ingredients, melted butter, and milk, stirring until smooth.
- Fold in nut meats evenly.
- Pour the batter into a greased baking dish.
- Bake at 350°F (175°C) until the pudding is firm, about 1 hour.
- Serve warm, optionally with hard sauce.
Tips & Substitutions
For a deeper flavor, let the persimmon pulp sit with the sugar for a few minutes before mixing. If you don't have persimmons, mashed ripe bananas or applesauce can be used as a substitute. To enhance the spices, consider adding a pinch of allspice or cloves. Ensure the butter is melted but not too hot to avoid cooking the eggs when combined.
Serving Suggestions
Serve this Southern Persimmon Pudding warm for the best experience. It pairs beautifully with hard sauce for a delightful contrast. Consider serving it alongside a fresh fruit salad or vanilla ice cream for added richness. For a unique twist, try it with a drizzle of Lemon Sauce For Pound Cake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the pudding with foil and warm it in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until heated through. This will help maintain its texture and moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Persimmon Pudding contains roughly 963 calories, with 7g protein, 58g carbohydrates, and 78g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1510mg per serving (66% 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 make this pudding ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to stir it gently before pouring it into the baking dish and baking it. This can help the flavors meld together beautifully.
What if I can't find persimmons?
If persimmons are unavailable, you can substitute with an equal amount of mashed ripe bananas or unsweetened applesauce. Both options will provide moisture and sweetness, though the flavor will differ slightly from the original recipe.
Can I add other ingredients to the pudding?
Absolutely! You can customize this recipe by adding raisins or dried cranberries for a pop of tartness, or even chocolate chips for a sweeter touch. Just be mindful of the overall balance of sugars in the recipe.
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).