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This Persimmon Pudding Recipe is a cozy, sweet treat perfect for autumn. The rich flavor of persimmon pulp combined with warm spices like cinnamon and nutmeg creates a dessert that's both comforting and delicious. It's easy to make and will fill your home with an irresistible aroma. Let's dive into this delightful recipe!
Persimmon Pudding Recipe
Ingredients:
- 2 cups persimmon pulp
- 2 tsp baking soda
- 1 1/2 cups sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups milk
- 2 tbsp melted butter
Instructions:
- Preheat oven to 325°F (165°C).
- Mix persimmon pulp and baking soda in a bowl.
- In another bowl, beat sugar and eggs together.
- Add flour, cinnamon, nutmeg, and salt to the egg mixture.
- Stir in milk and melted butter.
- Combine with persimmon mixture.
- Pour into a greased baking dish.
- Bake for 1 hour or until set.
What You Will Need
Read more: Bread Pudding Casserole Recipe
What you will need to make persimmon pudding
- Persimmon pulp: Provides natural sweetness and moisture, giving the pudding its unique flavor and texture.
- Baking soda: Helps the pudding rise and become fluffy by reacting with the persimmon pulp.
- Sugar: Adds sweetness, balancing the tartness of the persimmon and enhancing overall flavor.
- Eggs: Bind ingredients together, contributing to the pudding's structure and richness.
- All-purpose flour: Provides the necessary structure, helping the pudding set properly.
- Cinnamon and Nutmeg: Add warmth and depth, complementing the persimmon's flavor.
- Milk: Adds moisture, ensuring the pudding remains soft and creamy.
- Melted butter: Adds richness and a smooth texture, enhancing the overall mouthfeel.
Tools and Instruments Needed
What tools/instruments will be needed to make persimmon pudding
- Mixing bowl: Essential for combining ingredients smoothly and evenly, ensuring a consistent batter.
- Whisk: Helps blend the wet and dry ingredients together without lumps.
- Measuring cups: Ensures precise ingredient quantities for accurate flavor and texture.
- Baking dish: Provides the right environment for the pudding to bake evenly.
- Oven: Necessary for baking the pudding to the perfect consistency.
Persimmon Pudding Recipe
A delicious and moist persimmon pudding perfect for dessert.
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Ingredients:
Main Ingredients
- 2 cups persimmon pulp
- 2 tsp baking soda
- 1 1/2 cups sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups milk
- 2 tbsp melted butter
Instructions:
- Preheat oven to 325°F (165°C).
- Mix persimmon pulp and baking soda in a bowl.
- In another bowl, beat sugar and eggs together.
- Add flour, cinnamon, nutmeg, and salt to the egg mixture.
- Stir in milk and melted butter.
- Combine with persimmon mixture.
- Pour into a greased baking dish.
- Bake for 1 hour or until set.
Notes:
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Read more: Pressure Cooker Rice Pudding Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the pudding mixture as directed.
- Pour into a greased baking dish.
- Cover tightly with plastic wrap.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed.
Freezing Instructions
- Bake the pudding as directed.
- Let it cool completely.
- Wrap tightly with plastic wrap and aluminum foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat in a 325°F oven until warm.
Persimmon pudding actually gets better with age. Letting it sit for a day or two allows the flavors to meld and intensify, making it even more delicious.
Frequently Asked Questions
FAQ:
How do I make persimmon pulp?
Scoop out the flesh of ripe persimmons and blend until smooth.
Can I use frozen persimmon pulp?
Yes, just thaw it completely before using.
What type of persimmons should I use?
Hachiya persimmons work best for this recipe.
Can I substitute the milk with a non-dairy alternative?
Yes, almond or oat milk can be used.
How do I know when the pudding is done?
It's done when a toothpick inserted in the center comes out clean.
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