Persimmon-Nut-And-Raisin Pudding Recipe

Name: Persimmon-Nut-And-Raisin Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cognac or brandy; 1/2 cup raisins (or more, if you like them); 2 pounds very ripe persimmons; 1 1/4 cups flour; ⅛ teaspoon salt; 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1 teaspoon cinnamon; 3/4 cup sugar; 3 eggs; 2 cups buttermilk; 1 teaspoon vanilla; 6 tablespoons butter, melted; 1 cup mixed nuts (or just walnuts); more if you like them; 1 cup creme Chantilly (or more)

Servings: persons

1/4 cup cognac or brandy
1/2 cup raisins (or more, if you like them)
2 pounds very ripe persimmons
1 1/4 cups flour
⅛ teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup sugar
3 eggs
2 cups buttermilk
1 teaspoon vanilla
6 tablespoons butter, melted
1 cup mixed nuts (or just walnuts); more if you like them
1 cup creme Chantilly (or more)

1
Preheat oven to 375 degrees.
2
Pour the cognac over the raisins to plump them, then set aside.
3
Peel and puree the persimmons, either in a blender or a food mill.
4
Mix all the dry ingredients, except for the sugar, together in a bowl.
5
Incorporate the persimmon puree, the sugar, eggs, buttermilk and vanilla together, then add that mixture to the dry ingredients and blend completely.
6
Melt the butter and incorporate into the mixture.
7
Chop the nuts and lightly toast them for 5 to 10 minutes in the oven.
8
Toss the nuts, raisins and cognac into the mixture and stir well.
9
Butter a 9-inch baking dish, pour in the ingredients and bake for two hours.
10
Serve hot or warm, topped with a creme Chantilly.

1361

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup cognac or brandy, 1/2 cup raisins (or more, if you like them), 2 pounds very ripe persimmons, 1 1/4 cups flour, and more.

Yes, Persimmon-Nut-And-Raisin Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Persimmon-Nut-And-Raisin Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions