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

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This old-fashioned persimmon pudding is rich, moist, and wonderfully comforting, with sweet Fuyu persimmons, warm cinnamon, and a delicate vanilla flavor. Baked until tender and custardy, it’s a delicious autumn dessert perfect for serving warm with whipped cream.

Ingredients

  • 4 tablespoons/56 grams butter, melted, plus more for the dish
  • 5 Fuyu persimmons (about 2 ¼ pounds), trimmed and chopped
  • 2 eggs, beaten
  • 2 cups/400 grams sugar
  • 1 teaspoon baking soda
  • 1 cup/240 milliliters buttermilk
  • 1 ½ cups/190 grams all-purpose flour
  • 2 ½ teaspoons/12 grams baking powder
  • 1 cup/240 milliliters heavy cream
  • ¼ teaspoon/1 ½ grams salt
  • ½ teaspoon/3 milliliters vanilla extract
  • Dash of cinnamon

Instructions

  1. Preheat the oven to 325°F (165°C). Generously butter a 2-quart baking dish.
  2. Place the trimmed and chopped Fuyu persimmons in a food processor or blender. Purée until completely smooth. Press the purée through a fine-mesh strainer into a bowl using the back of a spoon or spatula. Measure out 2 cups of strained persimmon pulp and discard any remaining pulp.
  3. In a large mixing bowl, combine the beaten eggs, sugar, and 2 cups of persimmon pulp. Beat with an electric mixer on medium speed until thoroughly combined.
  4. In a separate small bowl, stir the baking soda into the buttermilk. Add this mixture to the persimmon mixture and beat until incorporated.
  5. In another bowl, sift together the all-purpose flour and baking powder.
  6. Gradually beat the flour mixture into the persimmon mixture in three batches, alternating with the heavy cream. Begin and end with the flour mixture, mixing just until combined after each addition.
  7. Stir in the melted butter, salt, vanilla extract, and a dash of cinnamon until evenly incorporated.
  8. Pour the batter into the prepared baking dish and spread evenly.
  9. Bake for 1 hour to 1 hour 15 minutes, or until the pudding is set in the center. The finished pudding should be moist and tender but no longer liquid in the middle.
  10. Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature.

Notes

  • Use ripe Fuyu persimmons for the best natural sweetness and smooth texture. The fruit should be fully orange and slightly soft.
  • Straining the persimmon purée helps create a smoother pudding. Measure exactly 2 cups of strained pulp for the proper consistency.
  • Do not overmix the batter after adding the flour, as this can make the pudding dense or tough.
  • Baking time may vary depending on the depth of your baking dish. Begin checking for doneness after 60 minutes.
  • This traditional pudding has a moist, dense, custard-like texture rather than the light texture of a conventional cake.
  • Serve warm with freshly whipped cream, vanilla ice cream, or a light dusting of powdered sugar.
  • For additional warmth, add a small pinch of ground nutmeg or ginger along with the cinnamon.
  • Store leftover pudding covered in the refrigerator for up to 4 days. Reheat individual portions gently in the microwave or oven before serving.
  • Nutrition information is estimated per serving and may vary depending on ingredient brands and portion sizes.

Nutrition

Find it online: https://yumfamilyrecipes.com/persimmon-pudding-recipe-a-rich-moist-and-comforting-homemade-dessert/