Old Fashioned Persimmon Pudding Recipe
Are you looking for a unique dessert to bring to the table? Whether you need something at a special event, holiday, or just a nice family dinner, then we think that this tasty persimmon pudding is just what the doctor ordered. Persimmon is one of the less popular fruits out there, but they are incredibly delicious with their sweet, rich, and honey-like taste. We also love anytime we get a chance to incorporate fruit into a dessert!
Recipe developer and wellness coach Miriam Hahn came up with this old fashioned persimmon pudding recipe that is warm, sweet, and incredibly comforting. There are so many wonderful things about this dish, but there's one thing in particular that Hahn loves. "My favorite thing about this recipe is that it takes advantage of persimmon which are very seasonal," she explains, adding that "it will definitely be a favorite of those who like sweet, old fashioned desserts!" Keep reading to find out how to impress your guests with this simple and tasty recipe.
Gather the ingredients to make old fashioned persimmon pudding
The first thing you need to do is gather all of the necessary items to make this tasty dessert. For starters, you will need some Fuyu or chocolate persimmons. Next, you will need baking soda, sugar, eggs, all-purpose flour, and baking powder — be sure to check your fridge or pantry for these before buying more at the store. Pop by the spice aisle and grab cinnamon, nutmeg, vanilla, and salt to add a little flavor. Last but not least, you'll need some milk, melted butter, and cooking spray. Once you have everything in front of you, we can get started.
What is a persimmon?
Despite their wonderful flavor, persimmons are a fruit that often fly under the radar. Hahn describes these wonderful treats the best. "Persimmon is such an interesting fruit and I find that most people don't know about it," she explains. "There are several types, but the most common and sweetest are the Fuyu variety. Those come both regular Fuyu and a chocolate version, which is what I used." Also, yes, a chocolate persimmon does indeed have a chocolatey flavor to it!
"Persimmon tastes similar to a mango," she continues. "Maybe a cross between a mango and a pear." "They can be hard to find, and when you see them, they come and go quick! They are a little cumbersome to work with," Hahn notes. "They have a very firm stem with leaves that you have to use a knife to cut off, and also deeply embedded seeds. You can eat the peel, but when you make persimmon pulp for this recipe, you do need to peel and discard." Who knew?
Preheat the oven and cut the persimmon
The first thing you need to do is turn the dial of your oven to 325 F. This allows the temperature to get nice and hot while you prep everything else. Next, take out the persimmon and get ready to do some cutting. Grab a cutting board and a knife, then hold the persimmon with the stem side down. Cut it into quarters. Use a pairing knife to remove the core strip on top, and then remove the seeds and peel the skin. Cut the rest of the persimmon into chunks. Finally, toss the chunks in a blender or food processor to create a persimmon pulp.
Mix the pudding ingredients
Once you have your persimmon pulp, you can grab a medium-sized bowl and pour it in. At this time, you can also add the baking soda, sugar, and eggs. Mix everything well to combine all of the ingredients. "No need for a stand-up mixer...an old-fashioned spoon works great," Hahn notes. This makes it a lot easier to work with and it also helps cut down clean-up time. Now, add the flour, baking powder, cinnamon, nutmeg, vanilla, salt, milk, and butter to the same bow. Mix everything well with a spoon once again.
Pour the batter into the dish and bake
Now, your batter should be good to go. Take out a 9x13-inch baking dish. Be sure to spray it with nonstick spray ahead of time to prevent anything from sticking to the bottom or sides. Then, pop the dish in the oven and bake for 50 to 60 minutes. You will know the pudding is done when the top turns a beautiful golden brown color. "When you are making it, you feel like you are making a cake, but the inside will remain 'wet' and pudding-like, so don't let the browned and hardened top fool you," Hahn shares. "Putting in a toothpick to test doneness does not work for this."
Cool the persimmon pudding and enjoy
Take the pudding out of the oven and let it cool for about 10 minutes. As the dish cools, it will decrease in size, so don't worry, that's totally normal. Then, scoop out the putting and serve as you please. "This is a popular dish in the South," Hahn says. "For anyone that grew up on persimmon pudding, it is a fun thing to make to bring back memories." She also notes that "you can serve it with any meal for dessert." Also, top with whipped cream or ice cream for some added sweetness and creaminess. We hope you love this old fashioned persimmon pudding!
- 8 Fuyu persimmons
- ½ teaspoon baking soda
- 1 ½ cups sugar
- 2 eggs, beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla
- ⅛ teaspoon salt
- 2 ½ cups milk
- 4 tablespoons melted butter
- cooking spray
- Preheat oven to 325 F.
- Holding the persimmon stem side down, cut into quarters. With a paring knife, remove the core strip on top, then remove seeds and peel skin. Cut into chunks and blend until smooth in a food processor, thus creating persimmon pulp.
- In a medium bowl, combine the persimmon pulp, baking soda, sugar, and eggs. Mix well.
- Now add in the flour, baking powder, cinnamon, nutmeg, vanilla, salt, milk, and butter. Mix once again.
- Pour the batter into a sprayed 9x13-inch baking dish. Bake for 50 to 60 minutes until the top is golden brown. Cool for ten minutes. As it cools it will fall and decrease in size. Scoop out and serve the pudding.
| Calories per Serving | 427 |
| Total Fat | 11.8 g |
| Saturated Fat | 5.6 g |
| Trans Fat | 0.2 g |
| Cholesterol | 62.9 mg |
| Total Carbohydrates | 74.6 g |
| Dietary Fiber | 1.0 g |
| Total Sugars | 41.4 g |
| Sodium | 257.5 mg |
| Protein | 7.3 g |
