Persimmon Pudding is a delightful, moist dessert made with ripe persimmons, offering a sweet and spicy flavor perfect for fall and winter gatherings.
Ingredients
- 2 cups persimmon pulp strained from ripe persimmons
- 1 cup granulated sugar brown sugar can also be used for a richer flavor
- 2 cups all-purpose flour can substitute with gluten-free flour if needed
- 1 tsp baking soda ensure it's fresh for best results
- 1 tsp baking powder helps the pudding rise
- 1 tsp ground cinnamon adds a warm, spicy flavor
- 1 tsp ground nutmeg freshly grated for better taste
- 1 cup milk whole or reduced-fat milk
- 1/2 cup unsalted butter melted and cooled
- 2 units eggs large, at room temperature
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large mixing bowl, combine persimmon pulp and sugar, mixing until well blended.
- In another bowl, sift together flour, baking soda, baking powder, cinnamon, and nutmeg.
- Stir the dry ingredients into the persimmon mixture alternately with the milk, beginning and ending with the flour mixture.
- Add melted butter and beaten eggs into the mixture and mix until smooth.
- Pour the batter into the prepared baking dish and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Let the pudding cool slightly before serving.
Nutrition
Serving: 1gCalories: 340kcalCarbohydrates: 55gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 290mgPotassium: 180mgFiber: 2gSugar: 32gVitamin A: 15IUVitamin C: 3mgCalcium: 6mgIron: 8mg