This delightful persimmon pudding is a perfect way to enjoy the unique flavor of persimmons. The warm spices and tender texture make it a comforting dessert, ideal for cozy evenings or festive gatherings.
Persimmon pulp might not be a common ingredient in every household. If you don't have fresh persimmons, you can often find canned persimmon pulp in the baking aisle or specialty stores. Make sure to check the label for any added sugars or preservatives.

Ingredients for Persimmon Pudding Recipe
Persimmon pulp: The base of the pudding, providing a sweet and unique flavor.
Sugar: Adds sweetness to balance the natural tartness of the persimmons.
Baking soda: Helps to neutralize the acidity of the persimmons and aids in leavening.
All-purpose flour: Provides structure to the pudding.
Baking powder: Another leavening agent that helps the pudding rise.
Cinnamon: Adds warmth and depth of flavor.
Nutmeg: Complements the cinnamon with a slightly sweet and nutty flavor.
Milk: Adds moisture and richness to the batter.
Butter: Adds richness and a buttery flavor.
Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
Technique Tip for Making Persimmon Pudding
When preparing the persimmon pulp, make sure it is smooth and free of any large chunks. This can be achieved by using a food processor or blender. This ensures a consistent texture throughout the pudding and helps it bake evenly. Additionally, when incorporating the dry ingredients into the persimmon mixture, do so gradually to avoid overmixing, which can result in a dense pudding.
Suggested Side Dishes
Alternative Ingredients
persimmon pulp - Substitute with pumpkin puree: Pumpkin puree has a similar texture and sweetness, making it a good alternative for persimmon pulp.
sugar - Substitute with honey: Honey can provide a natural sweetness and adds a slight floral note to the pudding.
baking soda - Substitute with baking powder: Use twice the amount of baking powder as a substitute for baking soda, though it may slightly alter the texture.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the pudding denser.
baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder, so you can use it in place of both flour and baking powder.
cinnamon - Substitute with allspice: Allspice has a similar warm flavor profile and can be used in place of cinnamon.
nutmeg - Substitute with mace: Mace is the outer covering of nutmeg seeds and has a similar but slightly milder flavor.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that provides a similar consistency.
butter - Substitute with coconut oil: Coconut oil can replace butter and adds a subtle coconut flavor to the pudding.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the pudding.
Alternative Recipes Similar to This Pudding
How to Store or Freeze This Pudding
Allow the persimmon pudding to cool completely at room temperature before storing. This helps to prevent condensation, which can make the pudding soggy.
Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the pudding to an airtight container to maintain its freshness.
Store the pudding in the refrigerator for up to 5 days. The cool environment helps to preserve the flavors and texture.
For longer storage, consider freezing the persimmon pudding. Cut the pudding into individual portions for easier thawing and serving.
Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag or an airtight container. This double-layer protection helps to prevent freezer burn.
Label the container with the date to keep track of its storage time. The pudding can be frozen for up to 3 months without significant loss of quality.
When ready to enjoy, thaw the persimmon pudding in the refrigerator overnight. This gradual thawing process helps to maintain its texture.
To reheat, place the thawed pudding in a microwave-safe dish and warm it in the microwave for about 30 seconds to 1 minute, or until heated through. Alternatively, you can reheat it in the oven at 350°F (175°C) for about 10-15 minutes.
Serve the persimmon pudding warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the persimmon pudding in an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Heat for about 15-20 minutes, or until warmed through.
- Remove from the oven and let it sit for a few minutes before serving.
Microwave Method:
- Place a portion of the persimmon pudding on a microwave-safe plate.
- Cover with a microwave-safe lid or a damp paper towel.
- Heat on medium power for 1-2 minutes, checking halfway through.
- If not heated through, continue in 30-second intervals until warm.
- Let it sit for a minute before serving to allow the heat to distribute evenly.
Stovetop Method:
- Place the persimmon pudding in a heatproof bowl that fits snugly over a pot.
- Fill the pot with a few inches of water, ensuring the bowl does not touch the water.
- Bring the water to a simmer over medium heat.
- Cover the bowl with a lid or foil and steam for about 10-15 minutes, or until heated through.
- Carefully remove the bowl from the pot and let it cool slightly before serving.
Slow Cooker Method:
- Place the persimmon pudding in a heatproof dish that fits inside your slow cooker.
- Add a few inches of water to the bottom of the slow cooker.
- Place the dish in the slow cooker and cover with the lid.
- Set to low heat and warm for about 1-2 hours, or until heated through.
- Carefully remove the dish from the slow cooker and let it cool slightly before serving.
Essential Tools for Making Persimmon Pudding
Oven: Used to bake the persimmon pudding at a consistent temperature of 350°F (175°C).
Large mixing bowl: Needed to combine the persimmon pulp, sugar, and baking soda.
Whisk: Used to whisk together the flour, baking powder, cinnamon, and nutmeg.
Measuring cups: Essential for accurately measuring the persimmon pulp, sugar, flour, and milk.
Measuring spoons: Necessary for measuring the baking soda, baking powder, cinnamon, nutmeg, and vanilla extract.
Spatula: Useful for stirring the dry ingredients into the persimmon mixture and for folding in the melted butter and vanilla extract.
Greased baking dish: The container in which the batter is poured and baked.
Toothpick: Used to check if the pudding is done by inserting it into the center to see if it comes out clean.
Cooling rack: Allows the pudding to cool slightly before serving.
Microwave or small saucepan: Used to melt the butter before adding it to the mixture.
How to Save Time on This Recipe
Prepare ingredients in advance: Measure and prepare all ingredients like persimmon pulp, sugar, and spices before starting.
Use a food processor: Quickly blend the persimmon pulp and sugar together to save time.
Pre-mix dry ingredients: Combine flour, baking powder, cinnamon, and nutmeg in a bowl ahead of time.
Microwave butter: Melt the butter in the microwave for a few seconds instead of using a stovetop.
Use a stand mixer: Mix the batter using a stand mixer to speed up the process and ensure even mixing.

Persimmon Pudding Recipe
Ingredients
Main Ingredients
- 2 cups persimmon pulp
- 1 cup sugar
- 2 teaspoon baking soda
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup milk
- 2 tablespoon butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the persimmon pulp and sugar. Stir in the baking soda and let sit for 5 minutes.
- In another bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
- Add the dry ingredients to the persimmon mixture alternately with the milk, stirring just until combined.
- Stir in the melted butter and vanilla extract.
- Pour the batter into a greased baking dish and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pudding cool slightly before serving. Enjoy!
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