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–+ servings
Persimmon Pudding

Irresistibly Warm Persimmon Pudding to Savor Anytime

A comforting dessert that beautifully showcases ripe persimmons in a quick and easy pudding recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 3 cups mashed ripe persimmons
  • 1 cup all-purpose flour substitute with gluten-free flour if needed
  • 2 large eggs or substitute with flaxseed mixture for vegan
  • 1 cup sugar adjust based on sweetness of persimmons
  • 1 cup milk use non-dairy milk for vegan option
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg preferably fresh
  • 1 teaspoon baking powder ensure gluten-free if necessary
  • ¼ teaspoon salt

Equipment

  • 9x9-inch baking dish
  • Mixing bowls
  • spatula
  • Sifter

Method
 

Step-by-Step Instructions for Persimmon Pudding
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, combine 3 cups of mashed ripe persimmons with 1 cup of sugar. Mix until smooth.
  4. Stir in 2 large eggs (or a flaxseed mixture) and 1 cup of milk into the persimmon mixture.
  5. Gently fold the sifted dry ingredients into the wet persimmon mixture until just combined.
  6. Grease a 9x9-inch baking dish and pour the batter into it.
  7. Place the baking dish in the oven and bake for 45 minutes.
  8. Allow the pudding to cool slightly in the dish before serving.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 14gVitamin A: 1200IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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