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: 4 hachiya persimmons, very ripe (~ 1 3/4 lbs.) or 1 cup persimmon pulp; 2 teaspoons butter, melted (for greasing the pan); 1 cup all-purpose flour; 1 teaspoon baking powder; 1 dash ground cinnamon; ½ cup light cream or ½ cup half-and-half; ½ cup buttermilk (to make sour milk add 1 1/2 tsp lemon juice or vinegar to a cup then add enough milk to measure 1/2) or ½ cup sour milk (to make sour milk add 1 1/2 tsp lemon juice or vinegar to …; ½ teaspoon baking soda; 1 egg; 1 cup sugar; ½ teaspoon orange zest; 2 tablespoons butter, melted; whipped cream, to serve (optional)

Servings: persons

4 hachiya persimmons, very ripe (~ 1 3/4 lbs.) or 1 cup persimmon pulp
2 teaspoons butter, melted (for greasing the pan)
1 cup all-purpose flour
1 teaspoon baking powder
1 dash ground cinnamon
½ cup light cream or ½ cup half-and-half
½ cup buttermilk (to make sour milk add 1 1/2 tsp lemon juice or vinegar to a cup then add enough milk to measure 1/2) or ½ cup sour milk (to make sour milk add 1 1/2 tsp lemon juice or vinegar to a cup then add enough milk to measure 1/2)
½ teaspoon baking soda
1 egg
1 cup sugar
½ teaspoon orange zest
2 tablespoons butter, melted
whipped cream, to serve (optional)

1
Preheat oven to 325F.
2
Grease a 8x8x2 inch baking pan with the 2 tsp butter.
3
Set aside.
4
Make persimmon pulp (see my comments above on how to make this.)
5
You should have 1 cup pulp total.
6
In a small bowl mix flour, baking powder and cinnamon.
7
Set aside.
8
In another small bowl mix cream/half-and-half, buttermilk/sour milk, and baking soda.
9
Set aside.
10
In a medium bowl beat egg.
11
Stir in persimmon pulp, sugar and orange zest.
12
Add flour mixture and buttermilk mixture alternately to persimmon mixture, stirring well after each addition.
13
Stir in 2 Tbs melted butter.
14
Pour into prepared pan.
15
Bake for~35 minutes.
16
Serve warm, with whipped cream, if desired.

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 13 ingredients. The key ingredients include: 4 hachiya persimmons, very ripe (~ 1 3/4 lbs.) or 1 cup persimmon pulp, 2 teaspoons butter, melted (for greasing the pan), 1 cup all-purpose flour, 1 teaspoon baking powder, 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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