Tulo

Persimmon Pudding Recipe

A dense, spiced baked pudding made from fully ripe Hachiya persimmon pulp, a classic fall dessert similar in spirit to a steamed date pudding.
Photo by Change C.C on Pexels

Only fully ripe, soft Hachiya pulp has the sweetness and smooth texture this custardy baked pudding depends on, and baking it slowly in a water bath keeps the eggs from curdling while the persimmon's natural moisture sets into a dense, moist crumb.

Prep
20 min
Cook
60 min
Total
100 min
Servings
8

Ingredients

Servings8
  • 3 large Hachiya persimmons, fully soft and ripe, pulp scooped and puréed
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/3 cup unsalted butter, melted

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Instructions

  1. 1Preheat the oven to 350°F (175°C) and butter an 8x8-inch or 9-inch round baking dish.
  2. 2Scoop the pulp from the ripe persimmons and purée until smooth; you should have about 1.5 cups.
  3. 3Whisk together the flour, baking soda, cinnamon, cloves, and salt in a bowl.
  4. 4In a separate bowl, whisk the sugar, milk, eggs, and melted butter together, then whisk in the persimmon purée.
  5. 5Fold the dry ingredients into the wet mixture until just combined.
  6. 6Pour the batter into the prepared baking dish and set it inside a larger roasting pan.
  7. 7Pour hot water into the roasting pan until it reaches about halfway up the sides of the baking dish.
  8. 8Bake for 55-65 minutes, until the center is just set and a toothpick comes out mostly clean (a few moist crumbs are fine).
  9. 9Cool at least 20 minutes before serving; serve warm or at room temperature.

Tips & variations

  • Serve with lightly sweetened whipped cream or a scoop of vanilla ice cream, the pudding itself is intentionally not overly sweet.
  • A splash of brandy or dark rum stirred into the batter is a traditional addition in many family recipes.
  • This does not work with firm Fuyu persimmons, the texture and sweetness depend specifically on fully soft Hachiya pulp.

Storage & reheating

Refrigerate, covered, up to 4 days. Serve cold or reheat individual portions gently in a 300°F oven or a short burst in the microwave, just until warmed through.

Nutrition

A dessert-level treat that's sweet from both added sugar and the persimmon's own natural sugars, richer than a typical fruit dessert due to the eggs and butter.

Tips from the Tulo kitchen

  • Ripen Hachiya persimmons at room temperature until they're very soft, this can take a week or more, don't rush it by using one that's still firm.
  • Check the center of the pudding rather than the edges for doneness, the edges set well before the middle does in a water bath.

FAQ

Why is a water bath necessary for persimmon pudding?

The batter is egg-rich and custard-like, and a water bath moderates the oven's heat so the pudding sets gently and evenly rather than overcooking around the edges before the center is done.

Can I use Fuyu persimmons for persimmon pudding?

No, this dessert relies on fully ripe Hachiya pulp for its sweetness, moisture, and smooth texture. Fuyu stays firm and won't purée into the soft pulp this recipe needs.

How ripe should the persimmons be for this recipe?

Very ripe, almost to the point of looking overripe, with skin that's soft, wrinkled, and slightly translucent. An underripe Hachiya is astringent and will make the pudding taste chalky.

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