Persimmon Pudding Recipe

Name: Persimmon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup unbleached all purpose flour; 1/2 teaspoon cinnamon; a pinch of fresh ground nutmeg; 1/2 cup fine semolina flour; 1 teaspoon baking powder; two finger pinch of kosher salt; 2 cups American persimmon pulp; 1 1/2 cups cane sugar; 1/2 cup dark muskovado sugar; 2 large eggs; 1 1/2 cups buttermilk; 1 teaspoon baking soda; 1/4 cup heavy cream; 4 tablespoons unsalted butter melted; (for the whipped cream); 1 1/2 cups heavy whipping cream; 1/2 teaspoon vanilla extract; 1/4 cup powdered sugar

Servings: persons

1 cup unbleached all purpose flour
1/2 teaspoon cinnamon
a pinch of fresh ground nutmeg
1/2 cup fine semolina flour
1 teaspoon baking powder
two finger pinch of kosher salt
2 cups American persimmon pulp
1 1/2 cups cane sugar
1/2 cup dark muskovado sugar
2 large eggs
1 1/2 cups buttermilk
1 teaspoon baking soda
1/4 cup heavy cream
4 tablespoons unsalted butter melted
(for the whipped cream)
1 1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/4 cup powdered sugar

1
Preheat the oven to 350 degrees. Place a rack in the middle position. Butter a 13 x 9 baking dish.
2
Sift the two flours, cinnamon, nutmeg, and baking powder into a bowl.
3
Combine the persimmon pulp, eggs and two sugars in another bowl and mix. In the measuring cup mix the buttermilk with the baking soda and pour it into the pulp.
4
Whisk the flour into the pulp mixture and whisk. Add the cream and melted butter and pour it into the prepared pan.
5
Bake it in the oven for 45 to 50 minutes or until a toothpick comes out clean.
6
Remove from the oven and cool completely. The pudding will deflate as it cools so don't worry.
7
To make the whipped cream, whip heavy whipping cream until it begins to froth. Add the vanilla and 1/4 cup of powdered sugar. Whip until stiff peaks form. Serve the pudding with a dollop of whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 cup unbleached all purpose flour, 1/2 teaspoon cinnamon, a pinch of fresh ground nutmeg, 1/2 cup fine semolina flour, and more.

Yes, Persimmon 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.

Persimmon Pudding

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