Description
This Persimmon Pudding Recipe is a dense, moist, and chewy spiced pudding cake made from ripe persimmon fruit, enriched with warm cinnamon and a hint of vanilla. Perfectly balanced with the crunch of chopped nuts and a comforting sweetness, it’s an ideal autumn dessert to serve with vanilla ice cream or whipped cream.
Ingredients
Scale
Persimmon Pulp
- 2 cups (500ml) persimmon pulp (about 3 large, 4 medium, or 6 small fruits)
Wet Ingredients
- 4 Tbsp (60ml) melted unsalted butter
- 2 large eggs
- 1 cup (200g) brown sugar (lightly packed)
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Optional
- 1 cup (125g) chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch glass baking pan thoroughly to prevent sticking.
- Prepare Persimmon Pulp: Remove the stems from the persimmons and cut them in half. Take out any hard black seeds, then scoop out the flesh with a spoon. Using a stand or handheld blender, pulse the fruit a few times to break up the seed casings and create a smooth pulp. Measure out 2 cups of this pulp for the recipe.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the persimmon pulp, melted butter, eggs, brown sugar, granulated sugar, and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, toss the all-purpose flour, baking powder, salt, and ground cinnamon together. This ensures even distribution of the leavening and spices.
- Make the Batter: Sift the dry flour mixture into the wet ingredients bowl. Stir by hand gently until just combined; the batter will be slightly lumpy. Fold in the chopped walnuts or pecans if using.
- Bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. If the edges brown too quickly during baking, loosely cover the pan with foil to prevent burning while the center finishes cooking.
- Serve: Allow the pudding to cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream for a cozy dessert experience.
Notes
- This recipe yields a dense, moist, and chewy spiced pudding cake that highlights the unique flavor of persimmon fruit.
- Using ripe and soft persimmons is essential to get the best natural sweetness and texture.
- For a nut-free version, simply omit the chopped walnuts or pecans.
- Keep an eye on the baking time as oven temperatures vary; covering with foil helps prevent over-browning.
- Serving with ice cream or whipped cream complements the warm spices and moist texture beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 185 kcal
- Sugar: 17 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 19 mg
