📝 About This Recipe
A beloved heirloom of the American Midwest, this Persimmon Pudding is a culinary marvel that defies its name—it is not a creamy custard, but a dense, moist, almost fudge-like cake. Utilizing the deep orange pulp of native Hachiya persimmons, it offers a complex sweetness reminiscent of dates and honey, amplified by warm autumnal spices. Steamed-baked to perfection, this dessert provides a nostalgic, comforting embrace that has graced family tables for generations.
🥗 Ingredients
The Pudding Base
- 2 cups Persimmon pulp (from very ripe, soft Hachiya persimmons)
- 1 1/2 cups Granulated sugar
- 2 Large eggs (at room temperature)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 1/2 cups Whole milk
- 1 teaspoon Pure vanilla extract
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 1 teaspoon Baking soda (crucial for the signature dark color)
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Kosher salt
The Hard Sauce
- 1/2 cup Unsalted butter (softened to room temperature)
- 1 1/2 cups Powdered sugar (sifted)
- 1-2 tablespoons Bourbon or Brandy (optional, for depth)
- 1 tablespoon Heavy cream
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Generously grease a 9x9 inch square baking pan or a 2-quart baking dish with butter.
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2
Prepare the persimmons by removing the stems and scooping out the flesh. Pulse in a blender or food processor until completely smooth to ensure no fibrous bits remain.
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3
In a large mixing bowl, whisk together the persimmon pulp and granulated sugar until the sugar begins to dissolve and the mixture is glossy.
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4
Add the eggs one at a time, beating well after each addition. Incorporate the melted butter, milk, and vanilla extract, whisking until the wet base is fully homogenous.
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5
In a separate medium bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, and salt. Sifting is vital to prevent lumps of soda which can cause bitter spots.
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6
Gradually fold the dry ingredients into the wet persimmon mixture using a spatula. Mix just until no streaks of flour remain; do not overmix, or the pudding will become tough.
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7
Pour the batter into the prepared baking dish. Place the baking dish inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the pudding dish (a bain-marie).
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8
Bake for 55 to 60 minutes. The pudding is done when it has turned a deep, dark mahogany brown and a toothpick inserted into the center comes out mostly clean but moist.
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9
While the pudding bakes, prepare the hard sauce. Cream the softened butter and powdered sugar together until light and fluffy. Slowly beat in the bourbon and cream until smooth.
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10
Remove the pudding from the water bath and let it cool on a wire rack for at least 15 minutes. It will deflate slightly and set into its characteristic dense texture.
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11
Slice the warm pudding into squares and serve with a generous dollop of the hard sauce or a pour of heavy cream.
💡 Chef's Tips
Always use Hachiya persimmons that are 'water-balloon' soft; underripe fruit is extremely astringent and will ruin the dish. The baking soda reacts with the fruit's acid to create the dark color—don't be alarmed as it deepens in the oven. For a more textured pudding, fold in 1/2 cup of toasted chopped pecans or black walnuts. If you prefer a lighter dessert, substitute the hard sauce with lightly sweetened whipped cream or a scoop of vanilla bean ice cream. This pudding actually tastes better the next day as the spices mellow, so feel free to make it ahead and reheat gently.
🍽️ Serving Suggestions
Serve warm with a side of chilled heavy cream to pour over the top. Pair with a glass of Tawny Port or a spiced Chai tea to complement the cinnamon notes. A small scoop of lemon sherbet on the side provides a bright, acidic contrast to the rich pudding. Garnish with a few pomegranate seeds for a pop of color and tartness during the holiday season.