Persimmon Pudding

Persimmon Pudding

Very appropriate dessert for this time of year when the persimmons are in abundance.


Makes one 9×13 cake, 15-20 servings (depends on the appetite)

Ingredients:

  • About 6 large persimmons (preferably very ripe)
  • 1 ½ cups sugar
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1 ½ cups buttermilk (low-fat will do)
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • 1/8 ground ginger
  • ½ tsp Kosher salt
  • ¼ tsp freshly grated nutmeg
  • ¼ cup whipping cream
  • 2 oz (4 tbsp, ½ stick) unsalted butter, melted and cooled

Preparation:

Center a rack in the oven and preheat it to 350 F. Spray the inside of the 9×13-inch with non-stick spray or line the bottom with the parchment paper.

Peel the persimmons and puree them in a food processor until the pulp is smooth, you should get about 1 2/3-2 cups of puree. Transfer the pulp to the bowl. Add the sugar and stir until thoroughly blended. Lightly beat the eggs with a fork and add them to the persimmon mixture, mix well.
Stir the baking soda and vanilla into the buttermilk. Add this mixture to the persimmon mixture and blend it thoroughly.
Sift together the flour, baking powder, salt and spices. Add the dry ingredients to the persimmon mixture in 3 stages, stirring to blend completely after each addition.
Add the cream and butter to the batter and stir to blend in thoroughly.
Transfer the batter to the prepared pan. Bake for about 1hr 5 – 1hr 10 minutes, until a cake tester inserted into the center comes out clean.
Remove the pan from the oven and cool completely on a rack.
Cut the pudding into squares, dust lightly with confectioners’ sugar.
Serve with unsweetened cream, whipped with pure vanilla extract.
Can be stored in the refrigerator up to 4 days, tightly covered.

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5 Responses to “Persimmon Pudding”

  1. Vera,

    you make an amazing blog, full of recipes that totally fit my taste and interest. I haven’t seen a blog this beautiful that I liked so much before. I love persimmons and this pudding is a great idea. I’ve spent the last couple of days browsing the entire blog…

    Congrats for the blog,

    Claudia

  2. I checked your blog for persimmons & I wasn’t disappointed! I’ve just found my first ever persimmons in the market here & wanted to bake them into something. Will have to wait for them to ripen. Thank you Vera1

  3. Yeah, I’m still here. Drooling over your recipes. I was just staring at persimmons and wondering what to make. These looks absolutely beautiful. Great photography and a great recipe. One more for me to add to my bucket list!

  4. A friend told me a story about how his grandmother used to make Persimmon Pudding. I told him if he could direct me to a recipe (because there are hundreds of them), I would try to make it. Curious, I purchased the puree from a farm in California and made this recipe. It turned out beautifully and was delicious. The aroma reminded me of pumpkin pie at Thanksgiving. It not only brought back great memories for my friend, but introduced me to persimmons. Thanks!

  5. Katydid, thank you very much for the feedback! I’m so glad you liked it!

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