Moist Persimmon Pudding Recipe

Persimmon pudding is a dessert that tastes like a warm hug on a chilly day. It uses ripe persimmon pulp as its base, giving it a unique sweetness and a wonderfully moist, cake-like texture. Unlike some fruit desserts that are overly sweet, this persimmon pudding strikes a perfect balance, letting the natural flavor of the fruit shine through. The blend of warm spices like cinnamon, nutmeg, and allspice adds to its comforting appeal, making it a favorite for autumn gatherings or any time you crave something special. My favorite part is the aroma that fills the house while it bakes – pure cozy bliss. Preparing the persimmons is simple, and the result is a pudding that’s both familiar and excitingly different. This recipe is straightforward, even for less experienced bakers, and always gets rave reviews.

Preparing the Persimmons

The foundation of this pudding is the persimmon pulp. For the best flavor, make sure your persimmons are very ripe. Fuyu persimmons are ideal because they can be eaten when firm and are less astringent than Hachiya persimmons when not fully soft. You’ll need about 4 ripe Fuyu persimmons to yield 2 cups of pulp. To get the pulp, simply cut the tops off the persimmons and scoop out the flesh with a spoon. You can then mash it with a fork or give it a quick pulse in a food processor until it’s a smooth pulp. Discard any seeds you find. If you happen to have Hachiya persimmons, they must be completely soft and jelly-like before scooping, or they will be very bitter.

Ingredients:

• 2 cups persimmon pulp (about 4 ripe Fuyu persimmons)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1-1/2 cups granulated white sugar
• 1/2 cup packed light brown sugar
• 4 tablespoons unsalted butter, softened
• 2 cups buttermilk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract

Persimmon Pudding Instructions

This persimmon pudding is a warm, comforting dessert that’s perfect for a crisp autumn afternoon or any time you want a taste of pure coziness. The sweetness of ripe persimmons, combined with the warm spices, creates a uniquely delightful flavor that’s not too sweet, but just right. The texture is wonderfully moist and cake-like, especially when served warm. Making it is straightforward, and the aroma that fills your kitchen while it bakes is an added bonus.

Preparing the Persimmons

The foundation of this pudding is the persimmon pulp. For the best flavor, make sure your persimmons are very ripe. Fuyu persimmons are ideal because they can be eaten when firm and are less astringent than Hachiya persimmons when not fully soft. You’ll need about 4 ripe Fuyu persimmons to yield 2 cups of pulp. To get the pulp, simply cut the tops off the persimmons and scoop out the flesh with a spoon. You can then mash it with a fork or give it a quick pulse in a food processor until it’s a smooth pulp. Discard any seeds you find. If you happen to have Hachiya persimmons, you MUST wait until they are completely soft and jelly-like before scooping out the pulp; otherwise, they will be incredibly bitter.

Mixing the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Whisking these dry ingredients together ensures that the leavening agents and spices are evenly distributed throughout the batter, which is key for a consistent rise and flavor in your finished pudding. It’s also a good practice to sift your flour, especially if it has been sitting in your pantry for a while, to ensure it’s airy and free of clumps.

Combining the Wet Ingredients and Sugar

In a separate, larger bowl, cream together the softened butter and both types of sugar—granulated white sugar and light brown sugar. Use an electric mixer or a sturdy whisk to beat them until the mixture is light and fluffy. This creaming process incorporates air, which contributes to the pudding’s tender texture. Once the butter and sugar are well combined, beat in the lightly beaten eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and the persimmon pulp. Make sure everything is thoroughly incorporated. It’s important that the butter is softened, not melted. Softened butter creams better with sugar, creating that light, airy texture.

Combining Wet and Dry Mixtures

Now, it’s time to bring everything together. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. You can do this in about three additions of dry ingredients and two additions of buttermilk, beginning and ending with the dry ingredients. Mix on low speed or stir by hand until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour too much, leading to a tough pudding instead of a tender one. A few small lumps are perfectly fine. The batter will be thick, but pourable.

Baking the Pudding

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×13 inch baking dish. Pour the batter evenly into the prepared dish. Place the baking dish on the center rack of the preheated oven. Bake for 35 to 45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the edges should be set. If you notice the top browning too quickly, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking.

Cooling and Serving

Let the persimmon pudding cool in the baking dish on a wire rack for about 10-15 minutes before serving. This allows it to set up slightly. Persimmon pudding is best served warm. It’s absolutely delicious on its own, but it’s even better with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. You can also dust it with a little powdered sugar just before serving for an extra touch of elegance. Leftovers can be stored, covered, in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or a low oven.

Conclusion:

This persimmon pudding truly captures the essence of cozy comfort. Its moist, cake-like texture and perfectly balanced sweetness, enhanced by warm spices, make it a standout dessert. It’s a simple recipe that delivers big on flavor and aroma, filling your home with a delightful scent as it bakes. Served warm, it’s an unforgettable treat.

For serving, I love it with a dollop of whipped cream or a drizzle of vanilla sauce. It’s also wonderful with a scoop of vanilla ice cream. If you want to add a little something extra, try folding in a handful of chopped walnuts or pecans into the batter before baking for a nice crunch. You could also experiment with adding a touch of ground ginger or cloves to the spice mix for a different flavor profile.

Frequently Asked Questions:

Can I use Hachiya persimmons?

Yes, you can use Hachiya persimmons, but they must be very ripe – almost jelly-like. If they are not fully ripe, they will be incredibly astringent and will make the pudding bitter. Scoop out the pulp when they are completely soft.

How do I store leftover persimmon pudding?

Leftover persimmon pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions gently in the microwave or in a low oven until warmed through.

Can I make this pudding ahead of time?

You can prepare the batter a few hours ahead and keep it refrigerated, but it’s best baked fresh. The leavening agents work best when they’re not left sitting too long before baking. However, you can certainly prepare the persimmon pulp a day in advance.

Persimmon Pudding

A warm and comforting persimmon pudding, perfect for a sweet treat.

Prep Time
20 Minutes

Cook Time
50 Minutes

Total Time
10 Minutes

Servings
12 servings

Ingredients

• 2 cups persimmon pulp
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt
• 1-1/2 cups white sugar
• 1/2 cup brown sugar
• 4 tbsp butter
• 2 cups buttermilk
• 2 eggs
• 1 tsp vanilla

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. Step 2
   In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
3. Step 3
   In a separate bowl, cream together the white sugar, brown sugar, and softened butter until light and fluffy.
4. Step 4
   Beat in the eggs one at a time, then stir in the vanilla and persimmon pulp.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Step 6
   Pour the batter into the prepared baking dish and spread evenly.
7. Step 7
   Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8
   Let cool slightly before serving. Can be served warm with whipped cream or ice cream.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.