Persimmon Pudding Recipe

This persimmon pudding recipe is a delicious traditional American dessert made with persimmon pulp, in the oven with a water bath. It is very similar to traditional English dessert puddings and tastes amazing served with whipped cream or ice cream.

I absolutely love persimmons and look forward to persimmon season every year from September to November. There are so many amazing persimmon recipes and this is one of my faves!

There are two main types of persimmons. Fuyu variety are the short squatty persimmons by cutting them up in salads, adding to yogurt or cottage cheese, topping an avocado toast, placing on cheese plates, and even in smoothies! You don’t have to worry if these are “ripe” enough to eat… as soon as you pick them off a tree or from the farmer’s market they are ready to eat.

The other type of persimmon is called Hachiya, which is the variety used in this persimmon pudding recipe. I mostly steer clear of Hachiya, the taller persimmons, because if you eat them when they are not fully ripe the high tannin content makes for an extremely astringent and bitter experience. The tannin levels reduce as the fruit matures, and Hachiya persimmons should be completely ripened before consumption. I save Hachiya persimmons for baking by using their pulp.

How to make Persimmon Pulp for this Persimmon Pudding Recipe

Wait until your Hachiya persimmon is soft to the touch and fully ripe. Cut off the top and then simply spoon out the pulp into a bowl. For this recipe you will need 1 cup of persimmon pulp, which will require 2-3 Hachiya persimmons. If the persimmon pulp is extra soft you can simply mash it with a fork until it mostly smooth, or add to a blender.

Ingredients for Persimmon Pudding Recipe

Basic pantry dry baking ingredientsflour, sugar, salt, baking soda, cinnamon and nutmeg,

Basic wet baking ingredients milk, vanilla, and butter.

Persimmon pulpis what gives this cake such unique flavor! It is easy to make with Hachiya persimmons.

Egg whitesare whipped until light but not totally stiff. Add this ingredient in very last.

Instructions for Persimmon Pudding Recipe

First, preheat the oven to 350°F.

Next, gather two casserole dishes to be used for a water bath- a 9 X 13 casserole dish, and a smaller dish that can fit inside it. Grease the smaller caserole dish.

Sift together dry ingredients in a large bowl. Blend in the rest of the wet ingredients, adding the whipped egg whites last.

Pour pudding batter into small casserole dish. Place casserole dish in 9 X 13 dish and add about 1 inch water around the base.

Bake for 1 hour. When finished, let cool for about ten minutes. Serve with whipped cream or vanilla ice cream.

5 from 16 votes

Persimmon pudding is a delicious traditional American dessert made with persimmon pulp, in the oven with a water bath. It is very similar to traditional English dessert puddings and tastes amazing served with whipped cream or ice cream.

CourseDessert

CuisineAmerican

Keywordcake, dessert, ice cream, persimmon, persimon pudding, pudding, whipped cream

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Servings 6

Calories 293 kcal

Ingredients

Dry Ingredients

1cupflour
1 cupsugar
1/4 teaspoonsalt
1 teaspoonbaking soda
1teaspooncinnamon

Wet Ingredients

1cuppersimmon pulpfrom 2-3 ripe Hachiya persimmons
1/2cupmilk
1teaspoonvanilla
1tablespoonmelted butter
1egg whiteswhipped, but not stiff

Instructions

Preheat the oven to 350°F. Grease a small casserole dish for the persimmon pudding. Use a dish that will fit inside a larger 9 X 13 casserole dish, so that you can make water bath.
Sift together all dry ingredients in a bowl.
Add in the the wet ingredients, except for the whipped egg whites.
Mix until just combined.
Add in the egg whites and mix until just combined.
Pour pudding batter into casserole dish and place the casserole dish inside a 9 X 13 pan.
Add about an inch of water around the base. Bake Pudding for 1 hour.
Remove from oven and let slightly cool before serving with whipped cream or vanilla ice cream topping.