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 underripe 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.
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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.