Persimmon Pudding Recipe

Mak Erot

3 min read

·

Apr 05, 2025

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Persimmon Pudding Recipe: A Delicious Fall Treat

The persimmon, a fruit often overlooked, offers a unique and delightful flavor profile, especially when baked into a warm, comforting pudding. This recipe delivers a moist, subtly sweet dessert perfect for autumn gatherings or a cozy night in. Let's dive into the details of making this delicious persimmon pudding!

Ingredients You'll Need:

This recipe yields approximately 8 servings. Adjust quantities as needed to suit your needs.

• 1 cup ripe persimmon pulp: Make sure your persimmons are very ripe; they should be soft to the touch. Overripe is even better! You can easily scoop out the pulp with a spoon.
• 1 cup all-purpose flour: Provides the structure for your pudding.
• 1 teaspoon baking soda: The leavening agent, creating a light and airy texture.
• ½ teaspoon baking powder: Works in conjunction with the baking soda for optimal rise.
• ½ teaspoon ground cinnamon: Adds warmth and complements the persimmon's natural sweetness.
• ¼ teaspoon ground nutmeg: A touch of spice to enhance the flavor profile.
• ¼ teaspoon ground cloves: A subtle hint of spice; feel free to omit if you prefer a less intense flavor.
• ½ teaspoon salt: Balances the sweetness and enhances the other flavors.
• ¾ cup granulated sugar: Adjust to your sweetness preference.
• 1 cup milk: Any type of milk will work.
• ⅓ cup vegetable oil: Adds moisture and richness.
• 1 teaspoon vanilla extract: A classic flavor enhancer.
• 1 large egg: Binds the ingredients together and adds richness.

Step-by-Step Instructions:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This will prevent sticking and ensure easy removal of the pudding.

2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure there are no lumps.

3. Combine Wet Ingredients: In a separate bowl, whisk together the sugar, milk, oil, vanilla extract, and egg until well combined.

4. Combine Wet & Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix; a few lumps are okay.

5. Add Persimmon Pulp: Gently fold in the persimmon pulp until evenly distributed throughout the batter.

6. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool & Serve: Let the persimmon pudding cool in the pan for at least 10 minutes before inverting it onto a wire rack to cool completely. Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.

Tips for Success:

• Use ripe persimmons: The riper the persimmons, the sweeter and more flavorful your pudding will be.
• Don't overmix the batter: Overmixing can result in a tough pudding.
• Check for doneness: Use a toothpick to test for doneness; if it comes out clean, the pudding is ready.
• Let it cool: Allow the pudding to cool completely before slicing and serving to prevent it from crumbling.

Variations:

• Spiced Persimmon Pudding: Add a pinch of ginger or cardamom for an extra layer of warmth.
• Chocolate Persimmon Pudding: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
• Persimmon Bread Pudding: Cut the baked pudding into cubes and make a bread pudding with it, adding custard and raisins.

This persimmon pudding recipe is a delightful way to enjoy the unique flavor of persimmons. Enjoy baking and the delicious results! Remember to share your culinary creations using #PersimmonPuddingRecipe and tag your food photos!