Persimmon Pudding Recipe

Name: Persimmon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons/56 grams butter, melted, plus more for the dish; 5 Fuyu persimmons (about 2 1/4 pounds), trimmed and chopped; 2 eggs, beaten; 2 cups/400 grams sugar; 1 teaspoon/8 grams baking soda; 1 cup/240 milliliters buttermilk; 1 1/2 cups/190 grams all-purpose flour; 2 1/2 teaspoons/12 grams baking powder; 1 cup/240 milliliters heavy cream; 1/4 teaspoon/ 1 1/2 grams salt; 1/2 teaspoon/3 milliliters vanilla extract; Dash of cinnamon

Servings: persons

4 tablespoons/56 grams butter, melted, plus more for the dish
5 Fuyu persimmons (about 2 1/4 pounds), trimmed and chopped
2 eggs, beaten
2 cups/400 grams sugar
1 teaspoon/8 grams baking soda
1 cup/240 milliliters buttermilk
1 1/2 cups/190 grams all-purpose flour
2 1/2 teaspoons/12 grams baking powder
1 cup/240 milliliters heavy cream
1/4 teaspoon/ 1 1/2 grams salt
1/2 teaspoon/3 milliliters vanilla extract
Dash of cinnamon

1
Heat oven to 325 degrees and butter a 2-quart baking dish.
2
Puree persimmons in a food processor or blender until smooth.
3
Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push puree through.
4
Measure out 2 cups of pulp (discard remaining pulp).
5
Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed.
6
Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
7
In a separate bowl, sift together flour and baking powder.
8
Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
9
Stir in melted butter, salt, vanilla and cinnamon.
10
Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.

1479

kcal

Calories

116

Fat

113

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 4 tablespoons/56 grams butter, melted, plus more for the dish, 5 Fuyu persimmons (about 2 1/4 pounds), trimmed and chopped, 2 eggs, beaten, 2 cups/400 grams sugar, 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.

That's it — enjoy your meal!

Persimmon Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions