This old-fashioned Persimmon Pudding is a cozy, nostalgic dessert that tastes like a cross between a custard and a very moist pumpkin bread. Sweet, spiced, and deeply comforting, it’s the perfect way to showcase ripe seasonal persimmons—whether you use puréed Fuyu or soft, scoopable Hachiya fruit. Baked low and slow, the pudding develops a tender, cake-like texture and warm flavor that makes it a favorite for holiday gatherings. Serve it with a dollop of whipped cream for a simple, classic finish, or dress it up with a drizzle of caramel sauce for extra indulgence.
INGREDIENTS:
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
2 cups milk
2 1/2 cups persimmon pulp (either Fuyu, puréed or fully ripe, soft Hachiya)*
6 tablespoons butter, melted
Whipped cream for serving
METHOD:
Preheat oven to 300°F. Grease or spray a 9 × 13-inch baking dish and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until evenly combined.
In a separate bowl, whisk together the eggs and milk until smooth.
Gradually add the dry mixture to the wet mixture, alternating with the persimmon pulp. Mix well after each addition to create a smooth batter. Stir in the melted butter until fully incorporated.
Pour the batter into the prepared dish. Bake for 55–65 minutes, or until the pudding is set and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing. Serve warm or at room temperature with whipped cream.
ABOUT PERSIMMONS:
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Fuyu persimmons are firm when ripe—purée the pulp before using.
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Hachiya persimmons must be fully soft and ripe before use. Scoop out the pulp directly for this recipe.
