Persimmon Pudding is a rich, moist, spiced dessert made with the pulp of ripe persimmons. Popular in the Midwest and Southern U.S., it blends the earthy sweetness of persimmons with warm spices like cinnamon, cloves, and nutmeg. Often served warm and sometimes with whipped cream or a scoop of vanilla ice cream, this pudding is baked slowly to develop its dense, cake-like texture. It's a cozy autumn or holiday treat and a delicious way to use fresh persimmons when in season.
Ingredients
- 1 cup persimmon pulp
- ½ stick margarine ( or ¼ cup butter)
- 1 cup sugar
- 1 egg
- 1 ¼ cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ cups milk
- 1 cup raisins
- 1 cup nuts (chopped)
Instructions
Step 1: Prepare Wet Ingredients
- Prepare 1 cup of persimmon pulp.
- Cream ½ stick margarine (or ¼ cup butter) with 1 cup of sugar.
- Add 1 egg and beat well.
Step 2: Sift and Mix Dry Ingredients
- Sift together 1½ cups flour, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp cloves.
Step 3: Combine Mixtures
- Add the sifted dry ingredients to the creamed butter mixture.
- Stir in 2 cups milk and 1 cup persimmon pulp. Mix well.
Step 4: Add Final Ingredients
- Add 1 cup raisins and 1 cup chopped nuts. Stir until evenly combined.
Step 5: Bake
- Pour the mixture into a well-greased 1½-quart baking dish.
- Bake in a slow oven at 300°F for 2 hours.
Tips
- Use very ripe Hachiya persimmons for best texture and sweetness.
- Substitute chopped dates for raisins if desired.
- Try adding a splash of vanilla extract for extra flavor.
- Serve warm with whipped cream or vanilla ice cream.
- Can be baked in individual ramekins for shorter cook time (~1 hour).
Nutrition
Calories: 343kcalCarbohydrates: 56gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 18mgSodium: 181mgPotassium: 310mgFiber: 3gSugar: 21gVitamin A: 248IUVitamin C: 17mgCalcium: 65mgIron: 2mg
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