Old Fashioned Persimmon Pudding Recipe

Persimmon pudding has this wonderfully moist, tender crumb that just hugs you on a cold day. It’s one of those comforting baked goods that smells incredible while it’s in the oven, filling the whole house with a warm, spicy aroma. This isn’t just any pudding; it’s a taste of autumn and early winter, made with the sweetness of ripe persimmons. People love it because it’s a bit nostalgic, a classic dessert that feels special without being fussy. The unique flavor of persimmon, subtly sweet and slightly honeyed when perfectly ripe, is what truly makes this persimmon pudding shine. It’s a delightful way to use up that late-season fruit and create something truly memorable that everyone will ask for again.

What makes this persimmon pudding special?

It uses ripe persimmons for natural sweetness.

The combination of spices creates a warm, inviting flavor.

It’s a comforting and classic dessert.

Ingredients:

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

Cooking Instructions:

Preparing the Persimmon Pulp

The star of this pudding is, of course, the persimmon. For the best flavor and texture, make sure your persimmons are very ripe. If you’re using Fuyu persimmons, they should be firm but yield slightly to pressure and have a deep orange color. Hachiya persimmons, on the other hand, need to be extremely soft and jelly-like; underripe Hachiyas are astringent and unpleasant. To get your pulp, either peel and mash them with a fork or pulse them briefly in a food processor until smooth. You’re looking for about 2 cups of pulp. If your persimmons are a little juicy, you can gently press out some of the excess liquid through a fine-mesh sieve, but don’t get rid of too much, as the moisture is important for the pudding’s texture.

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. This step is important because it prevents pockets of baking soda or spice, which can affect the taste and rise of your pudding. Make sure there are no clumps of flour or spices before you move on to the wet ingredients.

Combining Wet Ingredients and Sugar

In a separate, medium-sized bowl, cream together the softened butter with both the white sugar and the packed brown sugar until the mixture is light and fluffy. This process incorporates air, which contributes to a tender pudding. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the persimmon pulp and the vanilla extract. The mixture might look a little curdled at this stage, and that’s perfectly fine. Then, gradually add the buttermilk, mixing until just combined. Don’t overmix here; we’re just bringing everything together.

Combining Wet and Dry Mixtures

Now it’s time to bring the two mixtures together. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold the ingredients together until they are just combined. It’s very important not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, leading to a tough or dense pudding. A few small lumps are okay; they will disappear during baking. The batter should be thick but pourable.

Baking the Persimmon Pudding

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish, or alternatively, a similar sized oven-safe casserole dish. Pour the batter evenly into the prepared baking dish. For a more rustic presentation or if you want individual servings, you could also use greased ramekins. Place the baking dish in the preheated oven. Bake for approximately 40 to 50 minutes, or until a wooden skewer or toothpick inserted into the center of the pudding comes out clean. The top should be a lovely golden brown, and the edges should start to pull away slightly from the sides of the dish.

Cooling and Serving

Once baked, remove the persimmon pudding from the oven and let it cool on a wire rack for at least 15 to 20 minutes before serving. This allows the pudding to set properly. Persimmon pudding is delicious served warm. It’s fantastic on its own, but for an extra treat, you can serve it with a dollop of whipped cream, a drizzle of caramel sauce, or even a scoop of vanilla ice cream. This pudding is best enjoyed the day it’s made, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

Conclusion:

This persimmon pudding recipe delivers a wonderfully moist and tender dessert that’s perfect for autumn or winter gatherings. The natural sweetness of ripe persimmons combined with classic baking spices creates a comforting flavor that’s truly special. It’s a straightforward recipe that bakes up beautifully, filling your kitchen with an amazing aroma. Don’t hesitate to try this old-fashioned treat; it’s a fantastic way to celebrate the season and impress your friends and family with a unique, homemade dessert. Serve it warm with a dollop of whipped cream or a drizzle of sauce for an extra special touch.

Frequently Asked Questions:

What kind of persimmons should I use?

For this persimmon pudding, it’s best to use very ripe persimmons. Fuyu persimmons should be firm but slightly soft to the touch with a deep orange color. Hachiya persimmons must be extremely soft, almost jelly-like, as underripe ones are quite astringent.

Can I make this pudding ahead of time?

Yes, you can bake the pudding ahead of time. Once cooled, it can be stored covered in the refrigerator for 2-3 days. Gently reheat portions in the oven or microwave before serving.

Are there any variations for this recipe?

You can add chopped nuts like walnuts or pecans to the batter for extra texture. A tablespoon or two of brandy extract or rum extract can also be added to the wet ingredients for a richer flavor profile.

Persimmon Pudding

A warm and comforting persimmon pudding, perfect for a cozy dessert.

Prep Time
20 Minutes

Cook Time
50 Minutes

Total Time
10 Minutes

Servings
12 servings

Ingredients

• 2 cups persimmon pulp ((4 persimmons))
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg (ground)
• 1/4 tsp allspice (ground)
• 1/4 tsp salt
• 1-1/2 cups white sugar
• 1/2 cup brown sugar
• 4 tbsp butter
• 2 cups buttermilk
• 2 eggs (beaten)
• 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 flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
3. Step 3
   In a separate bowl, cream together 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 40-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8
   Let cool slightly before serving. Delicious served warm.

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.