Persimmon pudding holds a special place in my heart, not just as a delightful dessert but as a cherished family tradition. Growing up in the South, I remember the excitement that filled our kitchen each autumn when the persimmons ripened. My grandmother would gather the family, and together we would create this sweet and spiced treat, filling the air with warm aromas of cinnamon and nutmeg. Each bite of this pudding is a taste of nostalgia, a reminder of love, laughter, and the simple joys of life. Today, I want to share this beloved recipe with you, hoping it brings as much joy to your table as it has to mine.
Why This Recipe Works
There are several reasons why this persimmon pudding recipe stands out among other desserts:
- Unique Flavor Profile: The natural sweetness of ripe persimmons combined with warm spices creates a flavor that is both comforting and exotic. It’s a delightful departure from more common desserts.
- Simple Ingredients: This recipe uses basic pantry staples, making it accessible for anyone to whip up. You don’t need fancy equipment or hard-to-find ingredients.
- Versatile Texture: The pudding has a moist, cake-like consistency that can be enjoyed warm or cold. It’s perfect for any occasion, whether it’s a holiday gathering or a casual family dinner.
- Family Tradition: This recipe is steeped in history and tradition, making it a wonderful way to connect with loved ones. Sharing it can spark conversations about family stories and memories.
Ingredients You’ll Need
This recipe serves about 8 people and takes approximately 20 minutes to prepare, with a cook time of about 1 hour.
- 2 cups ripe persimmon pulp (about 4-5 persimmons)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
Step-by-Step Instructions
- Prepare the Persimmons: Start by washing the persimmons thoroughly. Cut them in half and scoop out the pulp into a bowl. Discard the skins and seeds. You should have about 2 cups of pulp.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or a similar-sized oven-safe dish.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Whisk them together until well blended.
- Combine Wet Ingredients: In another bowl, whisk together the persimmon pulp, milk, melted butter, and eggs until smooth.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour and Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the pudding to cool for about 10 minutes before serving. It can be enjoyed warm or at room temperature.
My Pro Tips for Success
- Choosing Persimmons: Make sure to use fully ripe persimmons for the best flavor. They should feel soft to the touch and have a sweet aroma.
- Spice Variations: Feel free to experiment with spices! Adding a pinch of ginger or cloves can give the pudding an extra kick.
- Serving Suggestions: Top with whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Storage Tips: This pudding keeps well in the refrigerator for up to a week. Reheat individual portions in the microwave for a quick dessert.
What I Serve With This Recipe
- Whipped cream for a light and airy topping
- Vanilla ice cream for a rich and creamy contrast
- Caramel sauce drizzled on top for added sweetness
- A sprinkle of chopped nuts for a crunchy texture
FAQs (From My Kitchen to Yours)
Can I use frozen persimmons? Yes, you can use frozen persimmons! Just make sure to thaw and drain any excess liquid before using them in the recipe.
Can I make this recipe gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and it should work just fine.
How do I know when the pudding is done? The pudding is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Can I double the recipe? Yes, you can double the recipe! Just use a larger baking dish and adjust the baking time as needed.
Why This Recipe Deserves a Spot on Your Table
Persimmon pudding is more than just a dessert; it’s a celebration of flavors, memories, and traditions. Its unique taste and comforting texture make it a standout dish that can bring family and friends together. I love this recipe because it encapsulates the essence of Southern hospitality and warmth. I encourage you to try it and experience the joy it can bring to your table.
Your Turn
I invite you to try this persimmon pudding recipe and share your experience! Whether you have your own family traditions or are trying something new, I would love to hear your thoughts and any variations you might come up with. Happy baking!
Persimmon Pudding: A Sweet and Spiced Southern Dessert
Ingredients
- 2 cups persimmon pulp
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup melted butter
- 2 large eggs
- Whipped cream for a light and airy topping
- Vanilla ice cream for a rich and creamy contrast
- Caramel sauce drizzled on top for added sweetness
- A sprinkle of chopped nuts for a crunchy texture
Instructions
- Prepare the Persimmons: Start by washing the persimmons thoroughly. Cut them in half and scoop out the pulp into a bowl. Discard the skins and seeds. You should have about 2 cups of pulp.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or a similar-sized oven-safe dish.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Whisk them together until well blended.
- Combine Wet Ingredients: In another bowl, whisk together the persimmon pulp, milk, melted butter, and eggs until smooth.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour and Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the pudding to cool for about 10 minutes before serving. It can be enjoyed warm or at room temperature.
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