Tried and True Persimmon Pudding

5 from 5 votes

Rich and dense this moist persimmon pudding is spice cake like and made using the fruit's prepared pulp.

Prep Time15

Cook Time1

Resting time10

Total Time1 25

Course: Dessert

Cuisine: American

Servings: people

Calories: 205kcal

Preheat the oven to 325℉. Lightly grease a 9 X 9 baking dish plus a smaller baking dish. 1. (See notes below)
Whisk 1-¼ cups of the flour and the baking powder, baking soda and salt together in a small bowl.
In a larger bowl mix together the persimmon pulp and eggs until well combined.
Add the sugar and continue to mix.
Mix the dry ingredients with the wet ones and stir until well combined. Slowly add the remaining ¼ cup flour.
Stir in the melted butter.
Combine the sweetened condensed milk with the wet ingredients.
Combine the nutmeg, cinnamon, and ginger and sprinkle into the pudding and mix well.
Pour into the prepared pans.
Bake for about 1 hour - until the top is golden brown and the sides begin to pull from the sides.
Cool slightly and serve warm with hard sauce or sweetened whipped cream.

NOTES:

You may use a 13 X 9 inch pan but we like to make them so that we can freeze in the baked sizes. It freezes well and it's so good we even eat it partially frozen. You may even use two loaf pans if you like to slice your pudding-cake.
If you like add toasted nuts to it.
You can make it lighter in fat and calories by: Using Splenda for the sugar amount, using egg substitute for the eggs and using the lower calorie sweetened condensed milk.
You can use less flour if you want your Persimmon pudding more moist and gooey.