Persimmon Pudding Recipe: A Rich, Moist, and Comforting Homemade Dessert

Why You’ll Love Persimmon Pudding Recipe Recipe

• Rich and Moist Texture: The combination of persimmon purée, buttermilk, and heavy cream creates a soft, tender pudding with a satisfying custard-like consistency.

• Naturally Fruity Flavor: Fresh Fuyu persimmons provide a delicate sweetness and subtle fruity flavor that makes this dessert unique.

• Simple Ingredients: This recipe uses familiar baking ingredients that are easy to find in most grocery stores.

• Perfect for Fall and Winter: The warm cinnamon and seasonal persimmons make this a wonderful dessert for chilly evenings and holiday gatherings.

• Great for Sharing: With 10 generous servings, this pudding is ideal for family dinners, potlucks, and special occasions.

• Delicious Warm or Cold: Enjoy it fresh from the oven after cooling slightly, at room temperature, or chilled for a firmer texture.

• Easy to Customize: Add warming spices, chopped nuts, or your favorite dessert toppings to create different variations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

The secret to making delicious Persimmon Pudding is using ripe, flavorful persimmons and combining them with rich dairy ingredients for a perfectly moist texture.

• Fuyu persimmons: These sweet, mild persimmons form the base of the pudding. Choose ripe fruits for the best flavor and smoothest purée.

• Unsalted butter: Melted butter adds richness and helps create a tender texture. You’ll also need a little extra to grease the baking dish.

• Eggs: Beaten eggs help bind the ingredients together and give the pudding structure as it bakes.

• Granulated sugar: Sweetens the pudding and balances the delicate flavor of the persimmons.

• Baking soda: Reacts with the acidity in the buttermilk and helps the pudding develop its texture.

• Buttermilk: Adds a subtle tanginess while keeping the pudding soft and moist.

• All-purpose flour: Provides structure and helps transform the fruit mixture into a sliceable baked dessert.

• Baking powder: Works with the baking soda to provide a gentle lift.

• Heavy cream: Creates a rich, creamy consistency and contributes to the pudding’s luxurious texture.

• Salt: Enhances the sweetness and balances the overall flavor.

• Vanilla extract: Adds a warm, aromatic flavor that complements the persimmons.

• Ground cinnamon: A small dash adds a comforting hint of spice without overpowering the fruit.

Directions

Making homemade Persimmon Pudding is straightforward, and the results are well worth the baking time. Follow these steps for a beautifully moist and flavorful dessert.

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 325°F (165°C).

Lightly grease a 2-quart baking dish with butter, making sure to coat the bottom and sides. This helps prevent sticking and makes serving easier.

Step 2: Make the Persimmon Purée

Wash, trim, and chop the Fuyu persimmons into smaller pieces.

Place the chopped persimmons in a food processor or blender and blend until completely smooth.

Pour the purée through a fine-mesh strainer into a bowl. Use the back of a spoon or a spatula to press the mixture through the strainer, removing any tough pieces.

Measure exactly 2 cups of strained persimmon pulp. Set it aside and discard any excess.

For the best results, use ripe persimmons that are naturally sweet and easy to blend.

Step 3: Mix the Eggs, Sugar, and Persimmons

In a large mixing bowl, combine the beaten eggs, granulated sugar, and 2 cups of persimmon purée.

Using an electric mixer on medium speed, beat the mixture until everything is thoroughly combined and the texture looks smooth and uniform.

This step helps distribute the fruit and sugar evenly throughout the pudding.

Step 4: Add the Buttermilk and Baking Soda

In a separate small bowl or measuring cup, stir the baking soda into the buttermilk.

Add this mixture to the persimmon batter and beat until fully incorporated.

The baking soda reacts with the buttermilk, helping create a lighter texture while maintaining the pudding’s signature moist consistency.

Step 5: Combine the Dry Ingredients

In another bowl, sift together the all-purpose flour and baking powder.

Gradually add the flour mixture to the persimmon batter in three batches, alternating with the heavy cream.

Begin with a portion of the flour mixture, add some cream, and continue alternating until all the ingredients are incorporated, finishing with the flour.

Mix just until combined after each addition. Avoid excessive mixing, which can make the finished pudding tougher.

Step 6: Add the Final Flavorings

Pour the melted butter into the batter.

Add the salt, vanilla extract, and a dash of ground cinnamon.

Stir gently until all the ingredients are evenly distributed and the batter is smooth.

Step 7: Bake the Persimmon Pudding

Pour the prepared batter into the buttered baking dish and spread it evenly.

Place the dish in the preheated oven and bake for 1 hour to 1 hour and 15 minutes.

The pudding is ready when the center is set and the surface has developed a lightly browned appearance.

Because this dessert is naturally moist, a toothpick may come out with a few moist crumbs. However, it should not be coated in raw batter.

Step 8: Cool and Serve

Remove the pudding from the oven and allow it to cool for approximately 15–20 minutes before serving.

This resting period helps the pudding firm up slightly and makes it easier to portion.

Serve warm on its own or with freshly whipped cream, a scoop of vanilla ice cream, or a light dusting of powdered sugar.

Servings and timing

The total time includes approximately 25 minutes of preparation and up to 1 hour and 15 minutes of baking. Allow an additional 15–20 minutes for cooling before serving.

Variations

One of the best things about Persimmon Pudding is how easily it can be customized. Whether you prefer additional spices, crunchy textures, or extra sweetness, there are several delicious ways to adapt this classic dessert.

1. Spiced Persimmon Pudding

For a warmer, more aromatic dessert, add a pinch of ground nutmeg, ginger, or cloves along with the cinnamon.

These spices complement the natural sweetness of persimmons and create a cozy holiday-inspired flavor.

2. Persimmon Pudding With Pecans

Fold ½ cup of chopped pecans into the batter before baking.

The nuts add a pleasant crunch that contrasts beautifully with the pudding’s soft, creamy interior.

Chopped walnuts are another excellent option.

3. Brown Sugar Persimmon Pudding

Replace part of the granulated sugar with an equal amount of packed brown sugar.

Brown sugar adds subtle caramel and molasses notes that pair especially well with the persimmons and cinnamon.

The finished pudding may be slightly darker and richer in flavor.

4. Chocolate Chip Persimmon Pudding

Stir ½ cup of semisweet chocolate chips into the prepared batter before transferring it to the baking dish.

The chocolate melts slightly during baking, creating pockets of rich chocolate flavor throughout the pudding.

5. Orange-Scented Persimmon Pudding

Add 1–2 teaspoons of finely grated orange zest to the batter.

The citrus aroma brightens the dessert and balances its richness without overpowering the persimmon flavor.

6. Dairy-Free Persimmon Pudding

For a dairy-free variation, use plant-based butter, unsweetened dairy-free cream, and a dairy-free buttermilk substitute.

You can make a substitute by combining plant-based milk with a little lemon juice and allowing it to stand briefly.

Keep in mind that alternative dairy products may change the texture and richness of the finished pudding.

Storage/Reheating

Persimmon Pudding stores well, making it a convenient dessert to prepare ahead of time. Proper storage helps preserve its moist texture and delicious flavor.

How to Store Persimmon Pudding

Allow the pudding to cool before transferring it to an airtight container or covering the baking dish tightly.

Store it in the refrigerator for up to 4 days.

Because the pudding contains eggs, cream, and buttermilk, it should not be left at room temperature for more than 2 hours.

Can You Freeze Persimmon Pudding?

Yes, Persimmon Pudding can be frozen for longer storage.

Allow it to cool completely, then cut it into individual portions.

Wrap each portion tightly in plastic wrap and place it in a freezer-safe container or resealable freezer bag.

Freeze for up to 2 months for the best quality.

When ready to serve, thaw the pudding overnight in the refrigerator.

Freezing may slightly change its texture, but it should remain delicious when gently reheated.

How to Reheat Persimmon Pudding

In the Oven: Preheat the oven to 300°F (150°C). Place the pudding in an oven-safe dish, cover loosely with foil, and warm for approximately 15–20 minutes or until heated through.

In the Microwave: Place an individual serving on a microwave-safe plate and heat in 20–30-second intervals until warm.

Avoid overheating, as this can dry out the edges or affect the pudding’s soft texture.

Make-Ahead Tips

You can prepare Persimmon Pudding one day before serving.

Bake it according to the instructions, allow it to cool, and refrigerate it in a covered container.

Reheat gently before serving, or enjoy it chilled if you prefer a firmer consistency.

FAQs

1. What Is Persimmon Pudding?

Persimmon Pudding is a traditional baked dessert made with persimmon pulp, flour, sugar, eggs, and dairy ingredients.

Despite its name, it is not a smooth stovetop pudding. Instead, it has a dense, moist, custard-like texture that resembles a cross between a soft cake and bread pudding.

It is especially popular during the fall and winter when persimmons are in season.

2. What Kind of Persimmons Are Best for Persimmon Pudding?

Fuyu persimmons work wonderfully in this recipe because they have a sweet, mild flavor and can be eaten while still relatively firm.

For the smoothest purée, choose ripe Fuyu persimmons that have developed their sweetness.

Hachiya persimmons can also be used in some pudding recipes, but they must be completely soft and fully ripe before eating because unripe Hachiya persimmons are extremely astringent.

3. Do I Need to Peel Persimmons Before Making Pudding?

Fuyu persimmons have edible skins, so peeling is not strictly necessary.

However, removing the skins can help produce a smoother purée, especially if your blender is not particularly powerful.

Since this recipe requires straining the purée, any remaining tough skin pieces can be removed during that process.

4. Why Is My Persimmon Pudding So Dense?

Persimmon Pudding is naturally denser than traditional cakes, so a moist, compact texture is normal.

However, excessive density may result from overmixing the batter, using too much flour, or adding more persimmon pulp than the recipe requires.

For the best results, measure the ingredients carefully and mix only until combined.

5. How Do I Know When Persimmon Pudding Is Done?

The pudding is ready when the surface looks set and the center no longer appears liquid.

You can gently shake the baking dish to check whether the middle is firm enough.

A toothpick inserted near the center may come out with moist crumbs, but it should not have wet, uncooked batter attached.

Remember that the pudding will continue to firm up slightly as it cools.

6. Can I Make Persimmon Pudding Without Buttermilk?

Yes. If you do not have buttermilk, you can prepare a simple substitute.

Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough regular milk to reach 1 cup.

Stir and let the mixture sit for approximately 5–10 minutes before using it.

This provides acidity that helps the baking soda react properly, although the finished flavor and texture may differ slightly from using traditional buttermilk.

7. Can I Reduce the Sugar in Persimmon Pudding?

Yes, you can reduce the sugar slightly if you prefer a less sweet dessert.

Because ripe persimmons contain natural sugars, the pudding will still have some sweetness.

Start by reducing the sugar by about ¼ cup and adjust further in future batches according to your preference.

Keep in mind that reducing sugar may affect moisture, browning, and the final texture.

8. Can I Use Frozen Persimmon Pulp?

Yes, frozen persimmon pulp is a convenient option when fresh persimmons are unavailable.

Thaw the pulp completely in the refrigerator before using it.

Stir it well, strain if necessary, and measure exactly 2 cups for the recipe.

Avoid adding excess liquid from thawing, as it may make the pudding too wet.

9. What Can I Serve With Persimmon Pudding?

Persimmon Pudding tastes wonderful with a variety of toppings and accompaniments.

Freshly whipped cream is a classic choice because its light texture balances the richness of the pudding.

Vanilla ice cream, caramel sauce, powdered sugar, or a sprinkle of cinnamon are also delicious options.

For a little crunch, garnish each serving with toasted pecans or walnuts.

10. Can Persimmon Pudding Be Made Ahead of Time?

Absolutely. Persimmon Pudding is an excellent make-ahead dessert because its flavors remain delicious after refrigeration.

Prepare and bake the pudding a day in advance, then allow it to cool and store it covered in the refrigerator.

When ready to serve, warm individual portions in the microwave or gently reheat the entire dish in the oven.

You can also serve it chilled or at room temperature after keeping it out of the refrigerator for a short period.

Conclusion

This homemade Persimmon Pudding is a wonderful way to transform fresh, seasonal persimmons into a rich and comforting dessert. With its soft, custard-like texture, delicate fruit flavor, and warm hints of cinnamon and vanilla, it’s a delicious alternative to traditional cakes and puddings.

The recipe is simple enough for everyday baking yet special enough to serve at holiday gatherings, family dinners, or festive celebrations. The combination of persimmon purée, buttermilk, and heavy cream creates a beautifully moist dessert that tastes especially good with whipped cream or vanilla ice cream.

Whether you’re discovering persimmons for the first time or looking for a new way to enjoy a favorite seasonal fruit, this Persimmon Pudding recipe is a delightful addition to your homemade dessert collection.