Persimmon Pudding

Persimmon Pudding Recipe is made of ripe persimmons, sugar, eggs, and warm spices like cinnamon and nutmeg. It serves about 6 and takes approximately 1 hour to prepare and bake this dessert is moist, sweet, and perfect for cozy evenings.

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🧡 Why You’ll Love This Persimmon Pudding Recipe:

Seasonal Delight: Perfect for fall and winter when persimmons are in season.
Easy to Make: Simple ingredients and straightforward steps.
Versatile: Can be served warm, cold, or with various toppings.
Rich Flavor: A blend of sweet persimmons and warm spices.

❓ What Is Persimmon Pudding Recipe?

Persimmon Pudding Recipe is a sweet and moist dessert made from ripe persimmons, sugar, eggs, and warm spices. It is baked to perfection, offering a soft, pudding-like texture that pairs well with nuts, cream, or ice cream.

🥭 Ingredient

2 cups ripe persimmon pulp
1 cup sugar
2 eggs
1 cup milk
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup melted butter
1/2 cup chopped nuts (optional, for topping)

🍮 Directions

Set your oven to 350°F (175°C). Grease a baking dish.
In a large bowl, combine persimmon pulp and sugar. Mix in eggs, milk, and melted butter until smooth.
In a separate bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture.
Pour the batter into the prepared dish. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
Let it cool slightly. Top with chopped nuts for added crunch before serving.

💭 Recipe Tips:

Choose Ripe Persimmons: Use soft, fully ripened persimmons for the best flavor and texture.
Sweetness Adjustment: Adjust sugar based on the sweetness of your persimmons.
Avoid Overmixing: Mix until just combined to keep the pudding light and moist.
Alternative Toppings: Add whipped cream, caramel drizzle, or ice cream as toppings.
Storage Tip: Cool completely before storing to maintain its texture.

🍦 What To Serve With Persimmon Pudding?

Serve Persimmon Pudding with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce it also pairs well with a cup of coffee or spiced tea for a cozy treat.

🎚 How To Store Leftovers Persimmon Pudding?

Room Temperature: Store leftovers persimmon pudding in an airtight container for up to 5 days.
Refrigerator: Wrap individual portions tightly in plastic wrap then foil leftovers persimmon pudding and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

🥵 How To Reheat Leftover Persimmon Pudding?

In The Oven: Place leftovers persimmon pudding in a preheated oven at 300°F (150°C) for 3-4 minutes cover with foil to retain moisture.
In The Microwave: Heat individual portions of leftovers persimmon pudding on medium power for 1–2 minutes until warm.

FAQs

Is Persimmon Pudding healthy?

While Persimmon Pudding is a dessert, it does contain nutrients from persimmons, such as vitamin C and fiber. However, it is best enjoyed in moderation due to its sugar content.

What is the best type of persimmon to use for Persimmon Pudding?

The best type of persimmon for Persimmon Pudding is the Hachiya variety. Hachiya persimmons are known for their soft, jelly-like pulp when fully ripe, which blends smoothly into the pudding batter.

Can I make Persimmon Pudding gluten-free?

Yes, Persimmon Pudding can easily be made gluten-free. Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure the blend includes xanthan gum or another binding agent to help maintain the pudding’s structure.

Can I use canned persimmon pulp for Persimmon Pudding?

Yes, canned persimmon pulp is a convenient alternative to fresh pulp and works well in Persimmon Pudding. Ensure that the canned pulp is pure and doesn’t contain added sugars or preservatives that may alter the flavor of your pudding.

How do I know when Persimmon Pudding is done baking?

Persimmon Pudding is ready when the top is set and a toothpick inserted into the center comes out clean. The edges should pull slightly away from the baking dish, and the pudding should feel firm but moist to the touch.

Nutrition Facts

Serving Size: 1 Slice

Calories: 257
Protein: 4g
Fat: 8g
Carbohydrates: 40g
Fiber: 2g
Sugar: 25g

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American, Canada, British Courses:Winter Fruit Desserts, Breakfast, Brunch, Snacks Recipe Keys: P Persimmon Pudding

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 5 minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:257 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 cups ripe persimmon pulp
1 cup sugar
2 eggs
1 cup milk
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup melted butter
1/2 cup chopped nuts (optional, for topping)

Instructions

Set your oven to 350°F (175°C). Grease a baking dish.
In a large bowl, combine persimmon pulp and sugar. Mix in eggs, milk, and melted butter until smooth.
In a separate bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture.
Pour the batter into the prepared dish. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
Let it cool slightly. Top with chopped nuts for added crunch before serving.

Notes

Choose Ripe Persimmons: Use soft, fully ripened persimmons for the best flavor and texture.
Sweetness Adjustment: Adjust sugar based on the sweetness of your persimmons.
Avoid Overmixing: Mix until just combined to keep the pudding light and moist.
Alternative Toppings: Add whipped cream, caramel drizzle, or ice cream as toppings.
Storage Tip: Cool completely before storing to maintain its texture.

Keywords:Persimmon Pudding