Persimmon pudding is a nostalgic, old fashioned dessert that brings cozy warmth to the table with every bite. It is sweet, tender, and richly spiced, made from ripe persimmons that give the pudding its signature flavor and beautiful color. Soft and comforting, this dessert feels like something passed down through generations, simple yet incredibly satisfying.
The base of the pudding starts with very ripe persimmons. Their smooth, jam like pulp brings natural sweetness and a deep fruit flavor that nothing else can quite match. When blended with milk, eggs, sugar, and melted butter, the mixture becomes silky and rich. A combination of cinnamon, nutmeg, and a touch of cloves adds gentle warmth, giving the pudding that classic autumn and winter aroma.
Once the wet ingredients are ready, flour and baking powder are folded in to create a batter that bakes into a soft, cake like texture. The pudding is poured into a baking dish and baked slowly so it sets without losing moisture. As it cooks, the top turns a deep golden brown while the inside stays soft, almost custard like. The smell alone makes the whole kitchen feel cozy.
When it comes out of the oven, persimmon pudding is tender, warm, and full of comforting spice. It can be served plain, but a dollop of whipped cream or a scoop of vanilla ice cream adds a lovely contrast. Some people even enjoy it with a drizzle of warm caramel or a sprinkle of powdered sugar.
This dessert is perfect for the colder months, especially when persimmons are at their peak. It works beautifully for family gatherings, holiday dinners, or a simple treat at home. It also reheats well, staying moist and fragrant even the next day.
Persimmon pudding is the kind of dessert that reminds people of home, tradition, and slow baked comfort. It is humble but full of heart, offering a sweet, mellow flavor that makes each bite feel warm and familiar. Whether you are introducing it to someone for the first time or revisiting a classic from childhood, persimmon pudding is a timeless treat that never loses its charm.
Ingredients
- 2 cups persimmon pulp strained from ripe persimmons
- 1 cup granulated sugar brown sugar can also be used for a richer flavor
- 2 cups all-purpose flour can substitute with gluten-free flour if needed
- 1 tsp baking soda ensure it’s fresh for best results
- 1 tsp baking powder helps the pudding rise
- 1 tsp ground cinnamon adds a warm, spicy flavor
- 1 tsp ground nutmeg freshly grated for better taste
- 1 cup milk whole or reduced-fat milk
- 1/2 cup unsalted butter melted and cooled
- 2 units eggs large, at room temperature
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large mixing bowl, combine persimmon pulp and sugar, mixing until well blended.
- In another bowl, sift together flour, baking soda, baking powder, cinnamon, and nutmeg.
- Stir the dry ingredients into the persimmon mixture alternately with the milk, beginning and ending with the flour mixture.
- Add melted butter and beaten eggs into the mixture and mix until smooth.
- Pour the batter into the prepared baking dish and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Let the pudding cool slightly before serving.
Nutrition
This pudding was delicious! I used brown sugar and it gave such a nice flavor. Definitely a keeper!
Good recipe but mine didn’t rise much. Maybe my baking powder was old? It’s still tasty though!
I don’t know about persimmons, honestly. Never had them before. Anyone else feelin’ the same?
Easy recipe! I used oat milk instead of regular milk, turned out fine. Just wanted to share.
What’s a persimmon? Is it like a plum? I might try it but I’m scared of new fruit.
Meh. It was alright but don’t think I’ll make it again. Just not my vibe.
This was a flop for me. I think I mixed up the eggs and flour? It was all gooey. What a mess!
I added chocolate chips and it was amazing! 😍 Can’t wait to make again.
Too sweet for my taste! I only used 3/4 cup of sugar and it was still too much.