She Strengthens

Reviving a Classic: Persimmon Pudding

Persimmon pudding, a beloved American dessert, has undeservedly fallen by the wayside. Give this simple yet indulgent treat a try, and you’ll be hooked – wishing persimmons were available all year round!

The Key to Success: Choosing the Right Persimmons

For this recipe, we opted for Hachiya persimmons, which must be utterly ripe and soft to avoid an unpleasant astringent taste. Make sure to select the right variety for the best results.

Planning Ahead

This pudding will keep for up to 5 days when refrigerated in a covered container, making it an excellent option for meal prep or entertaining. You can also find inspiration for other fall treats in our seasonal recipe gallery.

Yield and Difficulty

Yield: 10-12 servings
Difficulty: Easy
Total Time: 50 minutes

Gathering Ingredients

• 6-7 very ripe Hachiya persimmons
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon orange zest
• 1 cup whole milk
• 1 cup packed light brown sugar
• 3 large eggs
• 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the dish
• 1/4 cup brandy

Preparing the Pudding

1. Preheat your oven to 350°F and position a rack in the middle.
2. Remove the stems from the persimmons, scoop out the pulp, and discard the skin. Process the pulp in a food processor until smooth, about 1 minute.
3. Measure and set aside 2 cups of puréed pulp, reserving any extra for another use.
4. Whisk together the flour, baking powder, nutmeg, salt, baking soda, cinnamon, and orange zest in a large bowl.
5. Coat a 13-by-9-inch baking dish with butter and set aside.
6. In a stand mixer, combine the persimmon pulp, milk, brown sugar, and eggs on low speed until evenly blended.
7. Add the melted butter and brandy, whisking until just incorporated.
8. Gradually add the flour mixture in four parts, scraping down the sides of the bowl as necessary.
9. Pour the batter into the prepared dish and bake until a cake tester inserted into the center comes out clean, about 40 minutes.
10. Serve warm or at room temperature, accompanied by toasted hazelnuts and your choice of ice cream, yogurt, or whipped cream.