Persimmon Pudding Recipe

I’ve found that few things bring warmth to a family meal quite like a truly special dessert. The deep, rich color and warm, spiced aroma of this persimmon pudding recipe promise comfort even before the first bite. Perfect for busy parents and home cooks looking for easy, seasonal flavors, this persimmon pudding recipe is worth saving for its simple steps, delicious taste, and cozy feel. It’s a wonderful, family-friendly treat to cap off busy weeknights, and I often make it on a chilly evening.

Ingredient Breakdown & Smart Alternatives

• Core list for your best persimmon pudding recipe:
  • Ripe Hachiya Persimmon Pulp: 500 g (2 cups) from about 3-4 large persimmons. Essential for the signature sweet, tender texture.
  • All-Purpose Flour: 250 g (2 cups). Provides the necessary structure for the pudding.
  • Granulated Sugar: 200 g (1 cup). Balances the persimmon’s natural sweetness.
  • Light Brown Sugar, packed: 100 g (½ cup). Adds a molasses depth and extra moisture.
  • Large Eggs: 2. Act as binders, contributing to a tender, cohesive crumb.
  • Neutral Vegetable Oil: 120 mL (½ cup). Provides richness and moisture, (or melted unsalted butter if you prefer the richness).
  • Whole Milk: 120 mL (½ cup). Adds moisture and helps activate the leavening, (or use buttermilk for a tangier pudding).
  • Baking Soda: 10 g (2 teaspoons). The primary leavening agent for a light, airy texture.
  • Ground Cardamom: 5 g (1 teaspoon). Offers a unique, fragrant warmth to the spices.
  • Ground Cinnamon: 5 g (1 teaspoon). A classic warm spice that complements persimmon beautifully.
  • Ground Nutmeg: 2 g (½ teaspoon). Adds a cozy, earthy note to the spice blend.
  • Fine Sea Salt: 3 g (½ teaspoon). Enhances all the other flavors.
  • Alcohol-Free Vanilla Extract: 5 mL (1 teaspoon). Deepens the overall sweet aroma.
  • Orange Blossom Water: 5 mL (1 teaspoon). Infuses a delicate, aromatic floral note.
• Premium/healthy versions:
  • Use whole wheat pastry flour for added fiber, making it a healthier option.
  • Swap white sugar for brown sugar, maple syrup, or coconut sugar for depth.
  • Opt for organic, free-range eggs and grass-fed butter for enhanced quality.
  • Consider unsweetened applesauce for some of the oil, if desired, to reduce fat.
• Simple swaps for allergies or diet needs:
  • Gluten-Free: Use a 1:1 gluten-free baking blend for easy gluten-free fall desserts.
  • Dairy-Free: Use almond milk, oat milk, or coconut milk, and a plant-based oil alternative.
  • Egg-Free: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can work for some puddings.
  • Reduced Sugar: Adjust sugar to taste, especially if persimmons are extra sweet for mindful indulgence.
• Freshness tips:
  • Seasonal Produce: Look for Hachiya persimmons in late fall and early winter.
  • Market-Finds: Farmers’ markets often have the best, ripest persimmons for superior flavor.
  • Pantry Standbys: Keep common baking spices fresh for optimal flavor in your easy homemade pudding.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Easy Step-by-Step Method

• Step 1: Prep Your Persimmons. Mash very ripe Hachiya persimmons into a smooth pulp. This is key for the pudding’s signature texture and sweetness. You’ll want about 500 g (2 cups) for this delicious persimmon pudding recipe. The pulp should be rich and orange.
  • Troubleshooting: If your persimmons aren’t quite ripe, they can be astringent. Let them ripen on the counter until very soft. You can also roast them to soften if you’re in a pinch.
• Step 2: Combine Wet Ingredients. In a large bowl, whisk together the persimmon pulp, 2 large eggs, 120 mL (½ cup) neutral vegetable oil, 120 mL (½ cup) whole milk, 5 mL (1 teaspoon) alcohol-free vanilla extract, and 5 mL (1 teaspoon) orange blossom water until smooth and fragrant.
• Step 3: Mix Dry Ingredients. In a separate medium bowl, whisk together 250 g (2 cups) all-purpose flour, 200 g (1 cup) granulated sugar, 100 g (½ cup) light brown sugar, 10 g (2 teaspoons) baking soda, 5 g (1 teaspoon) ground cardamom, 5 g (1 teaspoon) ground cinnamon, 2 g (½ teaspoon) ground nutmeg, and 3 g (½ teaspoon) fine sea salt until well combined. The mixture should be light and airy in your homemade persimmon pudding recipe.
• Step 4: Gently Combine. Pour the wet ingredients into the dry ingredients. Stir with a silicone spatula until just combined, being careful not to overmix, as this can lead to a tough pudding. I always reach for my trusted silicone spatula to avoid overmixing, ensuring a tender finish. The batter will be thick and emit a sweet spice aroma. If the batter looks too dry, splash in 1-2 tablespoons more milk.
• Step 5: Prepare & Bake. Preheat oven to 175°C (350°F). Lightly grease a 23×23 cm (9×9 inch) baking dish and line with parchment paper. Pour the batter evenly into the prepared dish. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. Your kitchen will fill with a cozy, spiced aroma.
  • Options for different cooking gear: While oven baking in a 9×9 inch dish is classic for this persimmon pudding recipe, a steamed persimmon pudding can be made in an Instant Pot or slow cooker for a denser, moister result. Adjust cooking times accordingly, but this recipe is optimized for oven baking.

Best Moments to Use Persimmon Pudding

This easy persimmon pudding recipe shines for many occasions, from simple weeknight desserts to festive holiday spreads. It’s a comforting treat that’s perfect for cozy fall evenings with coffee or tea.

• **Weekly Meal Prep:** Bake a batch and portion for grab-and-go snacks.
• **Holiday Gatherings:** A unique, seasonal addition to your dessert table.

Pairings:

• Vanilla Ice Cream or Whipped Cream.
• Caramel Sauce drizzle.

Storage:

• **Fridge:** Up to 3-4 days in an airtight container.
• **Freezer:** Up to 2-3 months, wrapped tightly.
• **Reheat:** Microwave 30-60 seconds, or oven 300°F (150°C) for 10-15 minutes.

Health & Lifestyle Payoff

Enjoying this homemade persimmon pudding offers comforting satisfaction. It leverages seasonal fruit, adding natural sweetness and nutrients to your diet.

• **Fruit-Based Goodness:** Uses seasonal fruit.
• **Easy Family Dessert:** A homemade option you can feel good about serving.
• **Mindful Indulgence:** A delicious treat as part of a balanced diet.

This dessert fits perfectly into fall dessert ideas and can be adapted for gluten-free or dairy-free needs with simple swaps for family-friendly options.

Quick Hacks for Time & Budget

Make this family-friendly persimmon pudding recipe with efficiency in mind. Prep takes 15-20 minutes, cook time 45-60 minutes, costing around $0.75 – $1.25 per serving.

Tricks for Meal Prep or Batch Cooking:

• **Puree Ahead:** Freeze persimmon pulp portions.
• **Double the Recipe:** Bake extra and freeze for later.
• **Pantry Staples:** Buy baking spices on sale.

Ingredient Sourcing & Shopping Tips

For the best persimmon pudding, focus on ripe Hachiya persimmons. Find them at farmers markets, local grocery stores, or Asian markets in late fall.

Consider fresh for best flavor, or use thawed frozen persimmon pulp for convenience. For other baking essentials, organic grocery delivery or health food stores offer quality options.

Chef-Level Adjustments

Elevate your homemade persimmon pudding with these simple changes. I often use orange zest for extra brightness.

Flavor Boosts:

• Citrus zest (orange/lemon).
• Pinch of ground ginger or cardamom.

Texture Upgrades:

• 1/2 cup chopped pecans or walnuts.
• 1/2 cup raisins or dried cranberries.
• Coarse sugar or streusel for a crispy top.

Allergy & Family-Friendly:

• Gluten-free flour blends.
• Dairy-free milk/butter alternatives.
• Egg substitutes; consider nut-free versions.

FAQs

Is persimmon pudding good for weekly meal prep?

Yes, this baked delight is excellent for meal prep! It keeps well in the refrigerator for 3-4 days in an airtight container and freezes beautifully for up to 2-3 months. Simply thaw and reheat individual slices for a quick, comforting treat, perfect for easy dinner ideas.

How can I make persimmon pudding healthier?

You can make it healthier by reducing the sugar, using whole wheat pastry flour, substituting some butter with unsweetened applesauce (start with replacing 1/4 of the butter), and opting for dairy-free milk. Enjoying smaller portions also helps for a balanced diet.

Can I order persimmon pudding ingredients online?

Absolutely! While fresh persimmons might be seasonal and best sourced locally, most other ingredients like flour, spices, sugar, and dairy alternatives are readily available from online grocery delivery services or specialty food stores, making this comfort food accessible year-round.

Does persimmon pudding work for weight loss diets?

When enjoyed in moderation and with mindful ingredient swaps (like reduced sugar or whole wheat flour), this fruit pudding can fit into a balanced diet. Focus on portion control and savoring each bite as a delicious, fruit-based indulgence, not a high-protein snack replacement.

What kind of persimmons should I use for this persimmon pudding recipe?

For this traditional baked dessert, it’s crucial to use very ripe Hachiya persimmons. They are acorn-shaped and must be extremely soft, almost jelly-like, to avoid an astringent taste. Fuyu persimmons, which are firmer, will not work the same here.

How do I know if a persimmon is ripe enough?

A Hachiya persimmon is ripe when it feels very soft and squishy to the touch, almost like a water balloon. Its skin might also appear darker or slightly translucent. Don’t use firm Hachiyas, as they will be unpleasantly tart. I always wait until they’re nearly bursting before I use them in my kitchen.

Can I make this persimmon pudding recipe dairy-free?

Yes, you can easily make this persimmon pudding recipe dairy-free by swapping regular milk for your favorite plant-based milk (almond, oat, or soy) and using a dairy-free butter alternative or coconut oil at a 1:1 ratio. This swap works perfectly without compromising texture.

Conclusion

This easy persimmon pudding recipe offers a unique blend of warm spices and fruit, making it a truly special treat that I love to serve my family during the fall. Pin this recipe now and add this comforting, family-friendly dessert to your weekly meal plan – your loved ones will certainly appreciate it!

persimmon pudding recipe

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• Author: Savannah Brooks
• Total Time: 75 minutes
• Yield: 9 servings 1x
• Diet: General

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Description

This persimmon pudding recipe offers a warm, spiced, and comforting dessert, perfect for family meals or chilly evenings. It’s a simple-to-make, family-friendly treat featuring seasonal Hachiya persimmons.

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Ingredients

Scale 1x2x3x

• 2 cups ripe Hachiya persimmon pulp, from about 3–4 large persimmons
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup light brown sugar, packed
• 2 large eggs
• 0.5 cup neutral vegetable oil (or melted unsalted butter)
• 0.5 cup whole milk (or buttermilk for a tangier pudding)
• 2 teaspoons baking soda
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon fine sea salt
• 1 teaspoon alcohol-free vanilla extract
• 1 teaspoon orange blossom water

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Cook Mode Prevent your screen from going dark

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Instructions

1. Prep Your Persimmons: Mash very ripe Hachiya persimmons into a smooth pulp (about 2 cups), ensuring they are very soft to avoid astringency.
2. Combine Wet Ingredients: In a large bowl, whisk together the persimmon pulp, 2 large eggs, 0.5 cup neutral vegetable oil, 0.5 cup whole milk, 1 teaspoon vanilla extract, and 1 teaspoon orange blossom water until smooth.
3. Mix Dry Ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 0.5 cup light brown sugar, 2 teaspoons baking soda, 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon fine sea salt until well combined.
4. Gently Combine Batter: Pour the wet ingredients into the dry ingredients and stir with a silicone spatula until just combined, being careful not to overmix. Add 1-2 tablespoons more milk if the batter appears too dry.
5. Prepare & Bake Pudding: Preheat oven to 350°F (175°C). Lightly grease a 9×9 inch (23×23 cm) baking dish and line with parchment paper. Pour the batter evenly into the prepared dish and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Notes

For best results, ensure Hachiya persimmons are very ripe before mashing. This pudding can be made gluten-free with a 1:1 gluten-free baking blend, dairy-free with plant-based milk and oil, or egg-free using flax eggs. Adjust sugar to taste if persimmons are extra sweet. While optimized for oven baking, a denser, moister result can be achieved by steaming in an Instant Pot or slow cooker.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 140 g)
• Calories: 380 calories
• Sugar: 45 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 40 mg