Persimmon Pudding
Transform your dessert table with the rich, comforting flavors of persimmon pudding—a timeless treat that blends tender homemade pudding with the seasonal sweetness of ripe persimmons. Perfectly spiced with cinnamon, nutmeg, and cloves, and balanced by the natural warmth of brown sugar and vanilla, this dessert delivers a silky texture and unbeatable depth of flavor. Baked to golden perfection, it’s a crowd-pleasing choice for fall gatherings or holiday celebrations. Serve it warm and inviting, topped with whipped cream or a scoop of creamy vanilla ice cream, for a truly indulgent experience. With easy prep and traditional ingredients, this persimmon pudding is the ultimate rustic dessert anyone can master—an irresistible way to showcase one of autumn’s finest fruits!
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Recipe Information
Ingredients
- 2 cups (pureed) ripe persimmons
- 1 cup granulated sugar
- 1 cup (packed) brown sugar
- 3 large eggs
- 1.5 cups whole milk
- 0.5 cup (melted) unsalted butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 cup whipped cream or ice cream (optional, for serving)
Instructions
Preheat your oven to 325°F (160°C) and grease a 9x13-inch baking dish or a similarly sized pudding mold.
Wash and remove any stems or seeds from the persimmons, then puree them using a blender or food processor until smooth. Measure out 2 cups of persimmon puree.
In a large mixing bowl, combine the pureed persimmons, granulated sugar, and brown sugar. Mix well until smooth and creamy.
Add the eggs to the bowl, one at a time, and beat until fully incorporated. Stir in the milk, melted butter, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet mixture, folding gently until no streaks of flour remain. Be careful not to overmix.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the pudding cool slightly before serving.
Serve warm or at room temperature with a dollop of whipped cream or a scoop of ice cream, if desired.
Nutrition Facts
Calories |
4627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.7 g | 264% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1103 mg | 368% | |
| Sodium | 3831 mg | 167% | |
| Total Carbohydrate | 656.6 g | 239% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 434.3 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 938 mg | 72% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
