persimmon pudding recipe
The Best persimmon pudding recipe
Classic Persimmon Pudding with Cream
A rich, spiced pudding made with ripe persimmons, perfect for autumn desserts. Its natural sweetness pairs beautifully with a dollop of whipped cream.
🥘Ingredients
- 2 cups ripe persimmons, peeled and finely chopped
- 1 cup granulated sugar
- 1 cup whole milk
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
👨🍳Directions
-
1
Preheat oven to 350°F. Lightly grease a loaf pan and line the bottom with parchment paper. -
2
In a large bowl, combine persimmons, sugar, milk, eggs, cinnamon, nutmeg, cloves, and vanilla. Whisk until smooth. -
3
Pour the mixture into the prepared loaf pan. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. -
4
While the pudding bakes, beat butter, powdered sugar, vanilla, and salt until fluffy. Spread evenly over the warm pudding. -
5
Return the pan to the oven for 5–7 minutes to set the topping. Let cool before serving.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Persimmon Pudding with Cream Works
❓ Frequently Asked Questions About Persimmon Pudding with Cream
How do I know when persimmons are ripe enough for this pudding?
Persimmons are ripe when they yield slightly to gentle pressure at the stem end and have a soft, slightly sweet flesh. Look for a deep orange or golden hue—avoid firm, green ones or overly mushy varieties.
Can I substitute applesauce for the persimmons in this recipe?
Yes, you can use unsweetened applesauce as a substitute, but adjust the sweetness by adding a little extra maple syrup or brown sugar to balance the flavors. For best texture, use about 1 cup of applesauce for every 1 cup of persimmons.
What if I don’t have a food processor for blending the filling?
You can chop the persimmons and other ingredients by hand into small pieces. Use a knife to finely dice them, then mix them into the wet ingredients before baking. The texture will be slightly coarser, but the flavor will still shine.
How should I store the pudding to keep it fresh?
Store the pudding in an airtight container in the refrigerator for up to three days. To reheat, warm it gently in the microwave or oven until steaming. For longer storage, freeze it for up to one month—thaw overnight in the fridge before serving.
