I’ve been waiting for a week and a half for my persimmons to ripen to the point of being jelly-like. This recipe is well worth the wait! I didn’t grow up eating persimmon pudding (or persimmons for that matter), but I’ve loved this recipe since the first time I made it several years ago for a project at work. I’ve made a few changes over the years, adapting the recipe from several recipes at this point. This pudding is also a great alternative to pumpkin pie, and it’s a very simple recipe! Be sure to use Hachiya persimmons that are VERY ripe, and remove any seeds.
- 2 cups persimmon pulp (from about 6-8 Hachiya persimmons)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, lightly beaten
- 1 tsp. pure vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 1/2 cups buttermilk
- 1/2 cup heavy cream
- 2 Tbsp. unsalted butter, melted
- lightly sweetened whipped cream for serving
Preheat the oven to 350°. Butter a 9 x 13 baking dish. Remove and discard the stems of the persimmons and cut each persimmon in half lengthwise. Remove any seeds (there may be one or two). Scrape the pulp out with a spoon into a measuring cup. Continue until you have measured out 2 cups. Mash the pulp with the back of your spoon if necessary to break up large chunks.
Combine the 2 cups of persimmon pulp with both sugars, eggs, and vanilla in a medium bowl.
Into the bowl of a stand mixer, sift the flour, baking powder, salt and cinnamon. Whisk the buttermilk and baking soda together until foamy.
Add the persimmon mixture to the flour mixture, one-third at a time, beating well after each addition. Add the buttermilk/baking soda combo, heavy cream, and melted butter, mixing on low speed.
Pour the mixture into the prepared pan and bake for 45-50 minutes until golden brown, slightly puffed on the edges, and a toothpick inserted into the center comes out clean. Serve warm with whipped cream.