Prep 10 mins
Cook 45 mins
This is an old fashioned baked persimmon pudding -- great for the holidays! It came to me via my mother in law from her mother who was born in 1902. One large hachiya persimmon, two large fuju persimmons, or three large Virginia (American) persimmons will give you about 1 cup of persimmon pulp. If your hachiya or Virginia persimmons bright orange (no yellow spots) but still hard, stick them in the freezer for 24 hours then thaw to accelerate the ripening process. Don't use these varieties while they're still hard -- they'll be full of tannins and your pudding will taste terrible!
- 1 cup sugar
- 1 1⁄4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon allspice (optional)
- 1⁄4 teaspoon clove (optional)
- 1 teaspoon vanilla extract
- 1⁄2 cup milk
- 1 egg
- 1 cup persimmon, pureed
- 1 tablespoon salted butter, melted
- Preheat oven to 350°F.
- Sift together the sugar, flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves. Make sure the dry ingredients are thoroughly mixed and the spices are consistently blended throughout.
- Blend the egg, milk, vanilla extract, and butter together.
- Slowly add the persimmon pulp, a couple of spoonfuls at a time, until thoroughly combined.
- Carefully add the dry ingredients to the wet ingredients one cup at a time, until a heavy batter is formed; if you are using an electric mixer blend these together on a low speed so that excess gluten is not formed in the flour.
- Place batter in a heavy covered baking dish (Dutch oven or Pyrex is best) and bake for 35-55 minutes until the edges are firm and the center is still soft.
- Let cool until the pudding is set up and easy enough to handle. If you are not going to eat the pudding immediately, wrap it well in aluminum foil. These puddings can be frozen for 3-4 months, and mailed via priority.