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Persimmon Pudding

Irresistibly Moist Persimmon Pudding for Cozy Fall Nights

This Persimmon Pudding is a delightful autumn dessert, marrying sweet persimmons with warm spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Batter Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 3 cups ripe persimmons mashed
  • 1 cup all-purpose flour gluten-free optional
  • 2 large eggs substitute with flaxseed mixture for vegan
  • 1 cup sugar adjust based on sweetness of persimmons
  • 1 cup milk non-dairy for vegan
For the Spice Mix
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg preferably fresh
  • 1 teaspoon baking powder gluten-free if needed
  • 1/4 teaspoon salt

Equipment

  • Mixing bowl
  • Whisk
  • spatula
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Sift together the flour, baking powder, salt, cinnamon, and nutmeg in a mixing bowl.
  3. Combine the persimmon pulp and sugar in a separate bowl until smooth.
  4. Stir in eggs (or flaxseed mixture) and milk into the persimmon mixture until smooth.
  5. Fold the dry ingredients into the wet mixture gently until just combined.
  6. Grease a 9x9-inch baking dish and pour the batter in, smoothing the top.
  7. Bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.
  8. Allow to cool slightly before serving warm with optional toppings.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

Serve warm with whipped cream or a drizzle of caramel for enhanced flavor.

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