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Persimmon Pudding

Persimmon Pudding: Warm, Cozy Comfort for Autumn Nights

Discover the delightful Persimmon Pudding, a warm and comforting dessert perfect for autumn nights.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 cups ripe persimmons or persimmon puree if out of season
  • 1 cup sugar adjust to taste
  • 2 cups all-purpose flour substitute with gluten-free flour blend for a gluten-free version
  • 2 large eggs or 2 tbsp flaxseed meal + 6 tbsp water for vegan option
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup milk use non-dairy milk for vegan alternative
Optional Toppings
  • 1 cup whipped cream or coconut whipped cream for a vegan twist
  • 1 cup vanilla ice cream look for vegan options if needed
  • 1/2 cup caramel sauce homemade or store-bought

Equipment

  • Mixing Bowl
  • baking dish
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the ripe persimmons, sugar, and eggs (or flaxseed mixture) until smooth, about 2-3 minutes of mixing.
  2. Gradually sift in the all-purpose flour and add the spices of cinnamon and nutmeg, mixing gently until just combined.
  3. Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it lightly with butter or non-stick spray.
  4. Carefully pour the batter into the prepared baking dish, using a spatula to smooth the top evenly.
  5. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Once baked, remove the Persimmon Pudding from the oven and allow it to cool for about 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 12gVitamin A: 1500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Store baked pudding in an airtight container for up to 3 days. For longer storage, wrap and freeze for up to 3 months.

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