Old-Fashioned Persimmon Pudding

Old-Fashioned Persimmon Pudding
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    12 People
  • VIEWS
    87

Experience the heartwarming embrace of autumn with this exquisite Persimmon Pudding. More than just a dessert, it's a symphony of flavors and textures, boasting a lusciously moist interior reminiscent of pumpkin pie, elevated by the unique sweetness of ripe persimmons. Prepare to be captivated by a taste that redefines expectations and evokes pure culinary delight.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    85 g
  • Cholesterol
    65 mg
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    5 g
  • Sodium
    324 mg
  • Sugar
    37 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray. (5 minutes)

02

Step

In a large bowl, whisk together the flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, and salt until well combined. (5 minutes)

03

Step

In a separate large bowl, lightly beat the eggs, then whisk in the milk until smooth. (3 minutes)

04

Step

Gradually add the flour mixture to the egg mixture in batches, alternating with the persimmon pulp, ensuring each addition is fully incorporated before adding the next. Stir in the melted butter until just combined. (10 minutes)

05

Step

Pour the batter into the prepared baking dish. (2 minutes)

06

Step

Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour. (60 minutes)

07

Step

Allow to cool completely before serving. This pudding is wonderful served warm or cold, topped with whipped cream or a drizzle of milk. (30 minutes)

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.

Bridgette Schuster

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 29 Ratings)
Total Reviews: (8)
  • Dejuan Cremin

    This is the only persimmon pudding recipe I've ever liked!

  • Krista Bashirian

    I've made this recipe several times, and it always turns out great. Thanks for sharing!

  • Stanley Ward

    This recipe is a keeper! My family loved it, and it was so easy to make.

  • Curtis Dietrich

    Next time I will try adding a pinch of nutmeg for a little extra warmth.

  • Sonya West

    I added some chopped walnuts to the batter, and it was delicious!

  • Kaleigh Brakus

    Be sure to use very ripe persimmons – it makes a big difference in the flavor.

  • Mallie Lindgren

    The texture is perfect – not too dense, not too runny. Just right!

  • Sophie Beer

    I was skeptical, but this pudding is amazing! It's so moist and flavorful.

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