For the best flavor, use fully ripe persimmons that are soft to the touch. If you don't have a 9x13-inch baking dish, a similar-sized dish will work, but baking time may need to be adjusted. Feel free to add a sprinkle of nutmeg or ginger for a spicier flavor profile. Persimmon pulp can be a little stringy. For a smoother pudding, you can blend the pulp before adding it to the batter. Store leftovers in the refrigerator for up to 3 days.
Dejuan Cremin
Jun 1, 2025This is the only persimmon pudding recipe I've ever liked!
Krista Bashirian
May 20, 2025I've made this recipe several times, and it always turns out great. Thanks for sharing!
Stanley Ward
Mar 23, 2025This recipe is a keeper! My family loved it, and it was so easy to make.
Curtis Dietrich
Mar 22, 2025Next time I will try adding a pinch of nutmeg for a little extra warmth.
Sonya West
Nov 3, 2024I added some chopped walnuts to the batter, and it was delicious!
Kaleigh Brakus
Oct 26, 2024Be sure to use very ripe persimmons – it makes a big difference in the flavor.
Mallie Lindgren
Aug 27, 2024The texture is perfect – not too dense, not too runny. Just right!
Sophie Beer
Jul 15, 2024I was skeptical, but this pudding is amazing! It's so moist and flavorful.