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–+ servings
Persimmon Pudding
Persimmon Pudding is a rich, moist, spiced dessert made with the pulp of ripe persimmons. Popular in the Midwest and Southern U.S., it blends the earthy sweetness of persimmons with warm spices like cinnamon, cloves, and nutmeg. Often served warm and sometimes with whipped cream or a scoop of vanilla ice cream, this pudding is baked slowly to develop its dense, cake-like texture. It's a cozy autumn or holiday treat and a delicious way to use fresh persimmons when in season.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 343 kcal

Ingredients
  

  • 1 cup persimmon pulp
  • ½ stick margarine ( or ¼ cup butter)
  • 1 cup sugar
  • 1 egg
  • 1 ¼ cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ cups milk
  • 1 cup raisins
  • 1 cup nuts (chopped)

Instructions
 

Step 1: Prepare Wet Ingredients

  • Prepare 1 cup of persimmon pulp.
  • Cream ½ stick margarine (or ¼ cup butter) with 1 cup of sugar.
  • Add 1 egg and beat well.

Step 2: Sift and Mix Dry Ingredients

  • Sift together 1½ cups flour, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp cloves.

Step 3: Combine Mixtures

  • Add the sifted dry ingredients to the creamed butter mixture.
  • Stir in 2 cups milk and 1 cup persimmon pulp. Mix well.

Step 4: Add Final Ingredients

  • Add 1 cup raisins and 1 cup chopped nuts. Stir until evenly combined.

Step 5: Bake

  • Pour the mixture into a well-greased 1½-quart baking dish.
  • Bake in a slow oven at 300°F for 2 hours.

Tips

  • Add ½ cup chopped dates for extra sweetness and moisture.
  • Replace margarine with butter for a richer, more traditional flavor.
  • Fold in orange zest to brighten the spice profile.
  • Serve warm with whipped cream, ice cream, or hard sauce.
  • Swap walnuts or pecans depending on preferred texture.
  • Add an extra egg for a more custard-like pudding.
  • Bake in a water bath for a silkier, denser finish.
  • Use fresh, fully ripe persimmons, Hachiya pulp works best.
  • Sprinkle a little cinnamon sugar on top before baking for a caramelized crust.

Nutrition

Calories: 343kcalCarbohydrates: 56gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 18mgSodium: 181mgPotassium: 310mgFiber: 3gSugar: 21gVitamin A: 248IUVitamin C: 17mgCalcium: 65mgIron: 2mg
Keyword baked pudding, comfort dessert, heirloom recipe, holiday dessert, nostalgic food, persimmon pudding, southern classic, vintage recipe
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