This persimmon pudding is cake-like, dense and moist, highlighting the flavors of persimmons in a rich dish based on traditional desserts that have been passed down through generations in the Midwest.
Persimmon Pudding
Updated on Jun. 20, 2024
The first time I tried persimmons, I swore off them—I had bitten into a not-yet-ripe Hachiya persimmon, which I later learned are notorious for being unpleasantly tannic when they’re not perfectly ripe. So, not one to be deterred, I gave persimmons another go, and now, I eagerly look forward to persimmon season.
Persimmon pudding recipes originated in the Midwest, where they’re popular on holiday tables (and people show off their pudding-making skills at annual competitions). Taking that history as inspiration, this recipe for persimmon pudding errs more on the side of cake than what we might think of as pudding. It’s sweet, it’s dense, it’s moist and it integrates the honey-like flavors of persimmons.
Persimmon Pudding Ingredients
- All-purpose flour: The key dry ingredient, all purpose flour has the right protein makeup to create a variety of textures. The protein is responsible for gluten formation, which improves chewiness.
- Sugar and brown sugar: Together the two sugars provide sweetness and moistness, while the brown sugar will contribute a deeper, molasses-like flavor.
- Baking powder and baking soda: Leavening agents, these ingredients help the pudding rise. The baking soda in particular reacts with the fruit’s acid to help get that airy texture.
- Ground cinnamon: Warming and a little spicy, cinnamon adds depth and balance to your dish.
- Hachiya persimmon pulp: Persimmons have a sweet, unique flavor; Hachiya persimmons in particular are very sweet and soft. If you’re extracting the pulp from the fruit yourself, make sure the fruit is very ripe. Hachiya persimmons are astringent and tannic when unripe.
- Buttermilk: Buttermilk has a slightly tangy flavor. Its calcium and acid levels help tenderize the pudding.
- Eggs: Eggs help bind the ingredients to create structure and contribute to the cake’s rise. They also add moisture.
- Butter: Butter also adds moisture while making the dish a little more tender and rich.
- Vanilla extract: Vanilla extract enhances flavor, helping bring out the pudding’s notes.
- Maple flavoring: Maple flavor adds depth to the pudding’s sweetness. If you don’t have maple flavoring, use a tablespoon of maple syrup.
- Whipped cream: This will go on top of your dessert, adding a cool, light sweetness to enhance the denser pudding.
Directions
Step 1: Mix the ingredients
Preheat your oven to 325°F. In a large bowl, combine the flour, sugar, brown sugar, baking powder, baking soda, cinnamon and salt. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into the dry ingredients just until moistened.
Step 2: Bake the pudding
Transfer the mixture to a greased 13×9-inch baking pan. Bake for 40 to 45 minutes, or until the pudding begins to pull away from the sides of the pan and the center is firm. Serve warm with whipped cream.
Persimmon Pudding Variations
- Make it sweeter: Instead of the whipped cream, top the pudding with ice cream, toffee sauce or caramel sauce.
- Get zesty: Add a little bit of orange zest to balance the sweetness of the persimmons.
- Go nuts: You can mix chopped nuts, like walnuts, hazelnuts or pecans, into the batter for a little extra crunch. They can also be used as a garnish.
How to Store Persimmon Pudding
You can keep your persimmon pudding at room temperature for up to two days. If you’re eating it more slowly, refrigerate it for up to five days. We recommend letting the pudding come to room temperature or reheating it before serving.
Can you freeze persimmon pudding?
You can freeze persimmon pudding for up to one month. To protect it in the freezer, wrap it in one layer of plastic and one layer of aluminum foil. When you’re ready to eat it again, thaw it in the fridge overnight, then reheat it before serving. If you want to make this persimmon pudding recipe at other times of the year, you can also freeze the pulp.
Persimmon Pudding Tips
How can I know when my persimmons are ripe?
Hachiya persimmons are ripe when they’re very soft, and their bright orange-red skin should be thin. They’ll feel like they’re about to burst when you squeeze them. If your fruit ripens unevenly, you can store the ripe fruit in the fridge for one to two days.
Why did my persimmon pudding turn brown?
Persimmon pudding darkens when baking because of reactions between the persimmon and the baking soda. It’s normal!
Can I use other types of persimmons in my persimmon pudding?
Hachiya persimmons are the best for this recipe because of how soft their pulp becomes. Fuyu persimmons, another popular variety you might see at the store that looks a little bit like tomatoes, are eaten firm, kind of like an apple.
Indiana Persimmon Pudding
Prep Time
15 min
Cook Time
40 min
Yield
24 servings
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 cups mashed ripe Hachiya persimmon pulp
- 1-1/2 cups buttermilk
- 3 eggs
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavoring
- Sweetened whipped cream
Directions
- In a large bowl, combine the first seven ingredients. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened.
- Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream.
Nutrition Facts
1 piece (calculated without whipped cream): 142 calories, 3g fat (1g saturated fat), 32mg cholesterol, 124mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 2g protein.
Loading Popular in the Community
Fall is a wonderful time of year in the Midwest and this dessert is a Hoosier favorite. This old-fashioned pudding is moist, dense and firm. It's not like the packaged pudding mixes.—Judy Tharp, Indianapolis, Indiana
Recipe Creator
Loading Reviews
