Homemade Persimmon Pudding with Warm Spices (Fall Favorite!)

Introduction

Did you know that persimmons have been cultivated for over 2,000 years, yet only 20% of American home bakers have ever attempted to use this extraordinary autumn fruit in their desserts? This overlooked gem transforms into something truly magical when baked into a pudding. Homemade Persimmon Pudding with Warm Spices (Fall Favorite!) brings together the unique honeyed sweetness of ripe persimmons with warming fall spices to create a dessert that captures the essence of autumn. This traditional American dessert, particularly beloved in the Midwest, turns the exotic fruit into a luscious, moist pudding cake that will become your new seasonal staple. Whether you’re a seasoned baker or trying your hand at a persimmon pudding recipe for the first time, this detailed guide will ensure perfect results.

Ingredients List

• 2 cups very ripe persimmon pulp (from about 4-5 Hachiya persimmons)
• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup whole milk
• 4 tablespoons (½ stick) unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or pecans (optional)
• 1 tablespoon bourbon (optional, but highly recommended)

Substitution Tips: If Hachiya persimmons aren’t available, you can use Fuyu persimmons, but ensure they’re extremely soft and ripe. For a dairy-free version, substitute milk with almond milk and butter with coconut oil. For gluten-free diets, replace all-purpose flour with a 1:1 gluten-free flour blend.

Timing

• Preparation Time: 30 minutes (plus time for persimmons to ripen if needed)
• Cooking Time: 45-50 minutes
• Total Time: 1 hour, 20 minutes (25% less time than traditional pudding recipes that require longer baking times)

Step-by-Step Instructions

Step 1: Prepare the Persimmons

Ensure your Hachiya persimmons are completely ripe – they should feel like water balloons and be incredibly soft. Cut them in half, scoop out the pulp, and puree in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove any seeds or stringy bits. You’ll need 2 cups of silky, sweet pulp.

Pro Tip: If your persimmons aren’t fully ripened, place them in a paper bag with a banana for 1-2 days to speed up the process. Using underripe persimmons will result in an astringent, unpleasant taste.

Step 2: Preheat and Prepare Baking Dish

Preheat your oven to 350°F (175°C). Butter a 9×9 inch baking dish or a 10-inch cast-iron skillet generously. For extra flavor, consider sprinkling a thin layer of brown sugar on top of the butter.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This aromatic blend is what gives your Homemade Persimmon Pudding with Warm Spices (Fall Favorite!) its distinctive warm character.

Step 4: Combine Wet Ingredients

In a large bowl, whisk eggs until light and frothy (about 2 minutes). Gradually add sugar and continue whisking until the mixture is pale and thickened. Stir in the persimmon pulp, melted butter, milk, vanilla, and bourbon (if using).

Step 5: Create the Batter

Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Stop when just combined – a few small lumps are perfectly fine. Fold in the chopped nuts if using.

Technique Tip: Use a folding motion rather than stirring to maintain the air in the batter, resulting in a lighter pudding.

Step 6: Bake to Perfection

Pour the batter into your prepared baking dish. Bake for 45-50 minutes, until the edges are set but the center still has a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.

Step 7: Cool and Serve

Allow the pudding to cool in the pan for at least 20 minutes before serving. This pudding is delicious warm, at room temperature, or even chilled.

Nutritional Information

Per serving (based on 9 servings):

• Calories: 270
• Fat: 9g (Saturated Fat: 4g)
• Cholesterol: 60mg
• Sodium: 270mg
• Carbohydrates: 45g (Dietary Fiber: 2g, Sugars: 32g)
• Protein: 4g
• Vitamin A: 15% DV
• Vitamin C: 8% DV
• Calcium: 10% DV
• Iron: 6% DV

Healthier Alternatives for the Recipe

Looking to make your persimmon pudding recipe more nutritious without sacrificing flavor? Try these modifications:

• Replace half the all-purpose flour with whole wheat pastry flour for increased fiber
• Reduce sugar to ¾ cup and add 2 tablespoons of pure maple syrup
• Substitute butter with equal parts unsweetened applesauce to reduce fat content
• Use 2% or skim milk instead of whole milk
• Add 2 tablespoons of ground flaxseed for omega-3 fatty acids
• Include an additional ¼ cup of persimmon pulp and reduce sugar further for natural sweetness

Serving Suggestions

Elevate your persimmon pudding with these creative serving ideas:

• Top with a dollop of lightly sweetened whipped cream infused with cinnamon
• Serve warm with a scoop of vanilla bean ice cream for a delightful temperature contrast
• Drizzle with warm bourbon caramel sauce for an adult dessert experience
• Pair with spiced apple cider or a cup of chai tea for the ultimate fall comfort combination
• For brunch, serve with a side of crispy bacon for a sweet-savory experience
• Create a trifle by layering cubed pudding with whipped mascarpone and toasted pecans

Common Mistakes to Avoid

Even experienced bakers can stumble when making persimmon pudding. Here’s how to avoid the pitfalls:

1. Using underripe persimmons: This is the #1 reason for failure! Hachiya persimmons must be extremely soft and jelly-like before using.
2. Overmixing the batter: This develops gluten, resulting in a tough pudding instead of a tender one.
3. Overbaking: The center should still be slightly jiggly when you remove it from the oven as it will continue to cook while cooling.
4. Skipping the sifting step: Not removing strings and seeds from the persimmon pulp can result in an unpleasant texture.
5. Rushing the cooling process: The pudding needs time to set up properly; cutting too soon results in a gooey mess.

Storing Tips for the Recipe

Make the most of your Homemade Persimmon Pudding with Warm Spices (Fall Favorite!) with these storage recommendations:

• Short-term storage: Cover and refrigerate for up to 5 days. The flavors actually deepen overnight!
• Freezing: Wrap individual portions in plastic wrap, then aluminum foil, and freeze for up to 3 months.
• Reheating: Warm refrigerated portions in a 300°F oven for 10 minutes or microwave for 20-30 seconds until just warmed through.
• Make ahead tip: The persimmon pulp can be prepared and frozen for up to 6 months, allowing you to enjoy this seasonal treat year-round.

Conclusion

This persimmon pudding recipe transforms an often-overlooked autumn fruit into a spectacular dessert that embodies the cozy essence of fall. With its warm spices, moist texture, and unique flavor profile, it’s bound to become a seasonal tradition in your home. The beauty of this recipe lies in its perfect balance of sweetness and spice, along with the transformative magic that happens when persimmons are baked into this pudding-like cake.

Have you tried this recipe? We’d love to hear about your experience in the comments below! And if you’re looking for more seasonal desserts, be sure to explore our collection of fall favorites featuring other seasonal produce.

FAQs

Q: How do I know when Hachiya persimmons are ripe enough for pudding?
A: Hachiya persimmons should feel extremely soft, almost like a water balloon. When gently squeezed, they should yield completely. The skin will appear translucent and the flesh inside will be jelly-like with a deep orange color.

Q: Can I use Fuyu persimmons instead of Hachiya?
A: Yes, but Fuyu persimmons need to be fully ripened until very soft for this recipe. Since they’re typically eaten while still firm, you’ll need to let them ripen longer than you might normally.

Q: Why did my persimmon pudding turn out astringent and unpleasant?
A: This is almost always due to using persimmons that weren’t fully ripened. Unripe persimmons contain tannins that create an astringent, mouth-puckering effect that cooking cannot remove.

Q: Is persimmon pudding actually a pudding or a cake?
A: Despite its name, persimmon pudding is more similar to a very moist cake than a true pudding. It’s a traditional American dessert with a texture between a dense cake and a bread pudding.

Q: Can I make this recipe ahead for the holidays?
A: Absolutely! You can make it 1-2 days in advance and store in the refrigerator. It actually improves with time as the flavors meld. Reheat gently before serving for the best experience.