With its warm fall flavors, a hint of cinnamon, and creamy texture persimmon pudding is a delicious dessert everyone should try.
This persimmon pudding recipe is closer to an English style pudding than what most American’s consider pudding. Just think of it as a super moist cake.
The best time to make persimmon pudding is during the fall when persimmons are in season.
Jiro Persimmons are an interesting fruit to work with; they look like slightly under ripe orange tomatoes, other types have a darker red color. They are easier to work with and taste better when they’ve ripened enough that they’re soft to the touch.
The easiest way I’ve found to use them is to slice them in half, crosswise, and use a spoon to scoop the pulp out.
This persimmon pudding is best served warm with fresh whipped cream.
Persimmon PuddingPrint Pin Recipe
- 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
- Start by cutting the persimmons in half and scooping out the fruit. Puree the persimmons in a blender until smooth.
- In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice together.
- Cream the butter and sugar, then mix in the buttermilk, vanilla, and eggs.
- Add the persimmon puree and dry ingredients. Mix until everything comes together.
- Bake in a greased 9 by 13-inch pan for 45 to 50 minutes at 350℉ (176ºC). The pudding should come out a nice golden brown.
- Serve the pudding warm, cut into squares, topped with whipped cream.