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KeepItSimpleAnnaSue

Made from Scratch Persimmon Pudding: A Taste of the Past

This made-from-scratch persimmon pudding is a cherished family recipe that brings the rich flavors of ripe persimmons and warm spices together in a dense, custard-like dessert. Passed down through generations, it's a nostalgic taste of the past, perfect for cozy gatherings and holiday celebrations.
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Prep Time 20 minutes
Cook Time 1 hour
Picking and Pulping 45 minutes
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups persimmon pulp
  • 1¾ cups buttermilk (whole milk or heavy cream)
  • 2 eggs (beaten)
  • 2 cups all purpose flour
  • 1 ¾ cup granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg (optional)
  • ¼ tsp ground cloves (optional)
  • 1 tsp vanilla extract (optional)

Equipment

  • Persimmon Pulper (Chinois Stand and Pestle Set)

Method
 

Prepare the Persimmon Pulp:
  1. Start by preparing the persimmons. Using a persimmon pulper is the best way to do this. You can find them in antique shops, online, or in some supply stores. They are technically called "stand and pestle sets", but we call them persimmon pulpers.
    resh-persimmons-for-persimmon-pudding-in-a-basket-on-the-ground-surrounded-by-leaves-acorns-persimmons-and-grass
  2. Take the tops off the persimmons. Just the green leaf part.
    fresh-persimmons-in-the-colander-ready-to-be-mashed-for-pulp-for-persimmon-pudding-
  3. Put a bowl or large sheet pan under the strainer to catch the pulp.
    fresh-persimmons-pulp-coming-out-of-the-colander-ready-to-be-used-for-homemade-persimmon-pudding
  4. Place the persimmons in the pulper and mash down with the pestle.
  5. Continue this process until you have two cups of pulp. Discard the seeds and skins. Put them in the ground and maybe a new tree will grow.
    fresh-persimmons-pulp-for-making-persimmon-pudding-on-a-keep-it-simple-anna-sue-cutting-board-with-fresh-persimmons-on-a-tree-branch
  6. If you don’t have a pulper, cut off the top of the persimmon, scoop out the inside, and mash. Get rid of the skins and seeds. This will take a while without the pulper.
Mix the Wet Ingredients:
  1. In a large mixing bowl, combine the persimmon pulp, sugar, and beaten eggs. Whisk together until smooth.
  2. Slowly add the milk and vanilla extract, stirring until well combined.
 Mix the Dry Ingredients:
  1. In a separate bowl, sift or mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  2. Gradually fold the dry ingredients into the wet mixture, stirring until a smooth batter forms. The batter will be fairly thick.
Bake the Pudding:
  1. Preheat the oven to 325°F.
  2. Pour the melted butter into a 9x13-inch baking dish. Pour the batter into the prepared dish and spread it evenly. A little extra butter doesn't hurt.
  3. Bake for 45-55 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean. The edges of the pudding will be slightly caramelized and crispy, while the center remains soft and moist.
    made-from-scratch-traditional-family-recipe-persimmon-pudding-with-cinnamon-sticks-fresh-persimmons-and-whipped-cream

Notes

Once the pudding is done, remove it from the oven and let it cool for a few minutes before serving. Persimmon pudding can be enjoyed warm or cold, either on its own or with a dollop of whipped cream, homemade topping sauce, or a scoop of vanilla ice cream. Some people also like to drizzle a bit of caramel sauce or a splash of cream over the top for added richness.