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persimmon pudding

October 29, 2014 9 Comments

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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.

Persimmon Pudding

ingredients

  • 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.

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Combine the 2 cups of persimmon pulp with both sugars, eggs, and vanilla in a medium bowl.

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Into the bowl of a stand mixer, sift the flour, baking powder, salt and cinnamon.  Whisk the buttermilk and baking soda together until foamy.

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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.

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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.

Filed Under: sweet

Comments

  1. domenicacooks says

    October 29, 2014 at 3:31 pm

    Hi Penny,
    I’ve been enjoying your posts on IG for awhile. I’m glad I hopped over here to your blog. This pudding looks fantastic. My mom grew up in Abruzzo, in Italy, where persimmons abound in the fall, and she loves them. I know there are wild ones that grow around here in Virginia but I’ve never gone looking for them. I think I’ll take the easy way out and look for Hachiyas at the market. Cheers, Domenica

    Reply
    • Penny Flood says

      October 29, 2014 at 10:26 pm

      Thank you for all the kind words, Domenica! I gave some of the pudding to my Italian neighbors, that will be the true test : )
      I look forward to more amazing food photos and inspiration on your IG gallery!

      Reply
  2. Lilian says

    November 2, 2014 at 2:24 pm

    I think I’m going to try making this around thanksgiving 🙂 Does whole foods usually have these kinds of persimmons? Once they are to the desired ripeness, could you take the pulp out and store it in the fridge for a couple days if needed? I’m concerned it will be challenging to buy these and get them ripe on the exact perfect day.

    Reply
    • Penny Flood says

      November 2, 2014 at 3:26 pm

      I saw some at Whole Foods and Rainbow just the other day! I would go ahead and buy them now (they took nearly two weeks to ripen in a bag with an apple!). Once ripe, you could freeze them whole, or scoop the pulp out and freeze the pulp. Some people add a little lemon juice to the pulp when freezing it to keep its color, but I don’t think it’s necessary since you are baking with them. I’ve also heard of freezing them when they are hard, and once you defrost them they will be mushy, but it seems like letting them ripen naturally would develop more sugars.

      Reply
  3. Kristin C. says

    November 2, 2014 at 9:21 pm

    Hey Lilian, my Dad and Mom pick their persimmons in large batches and mash the pulp lightly in a blender and freeze it in mason jars. They take it out when needed to bake with whenever they need. It’s always good!

    Reply
  4. Rachel says

    December 13, 2014 at 9:24 pm

    Penny,

    This recipe is fantastic! I kept everything the same except I poured the mixture into pie crusts to make persimmon pie. Everyone raved over it, some saying it was the best pie they had ever had. Mine didn’t come out as dark in color as yours, not sure why though. Great recipe and love what you have on the site so far. 🙂

    Reply
    • Penny Flood says

      December 13, 2014 at 10:01 pm

      Thank you Rachel! I’m so glad you enjoyed this recipe. Great idea to make pies! Color difference could have been due to baking times, the persimmons themselves, or the baking vessels (glass dish vs. pie dish), but I’m sure the taste was just the same 🙂

      Reply
  5. Mira says

    December 13, 2015 at 1:41 am

    Hi Penny, I’ve been looking for a good recipe to use up my ripe persimmons and I think I have found it here. A good tip for ripening them faster is to keep them in the plastic produce bag, add an apple, tie the bag securely and put the entire thing in a brown bag and also stapling it shut. It will only take a couple days to ripen as opposed to two weeks, just remember the key is in using both plastic and brown paper bag ????

    Reply
    • Penny Flood says

      December 13, 2015 at 12:14 pm

      Thank you! I never knew about keeping them in the plastic bag as well as the paper bag. I will definitely try that next time 🙂

      Reply

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Hi, I'm Penny. I love to cook, and especially love to bake. What you'll find here is mostly Read More…

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