Persimmon Pudding

Name: Persimmon Pudding
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 10 servings
Cuisine: american
Ingredients: 4 tablespoons/56 grams butter, melted, plus more for the dish; 5 Fuyu persimmons (about 2 1/4 pounds), trimmed and chopped; 2 eggs, beaten; 2 cups/400 grams sugar; 1 teaspoon baking soda; 1 cup/240 milliliters buttermilk; 1 1/2 cups/190 grams all-purpose flour; 2 1/2 teaspoons/12 grams baking powder; 1 cup/240 milliliters heavy cream; 1/4 teaspoon/ 1 1/2 grams salt; 1/2 teaspoon/3 milliliters vanilla extract; Dash of cinnamon

Recipe from Alverta S. Hart

Adapted by Ligaya Mishan

Updated Nov. 19, 2024

Persimmon Pudding — Karsten Moran for The New York Times

Total Time: 1 hour 40 minutes
Cook Time: 1 hour 40 minutes
Rating: 4(605)
Comments: Read comments

Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls. They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores. Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee.

This recipe comes from Alverta S. Hart of Mitchell, Ind. This fall, the town hosted its annual Persimmon Festival and as always, the most suspenseful event was the persimmon pudding contest. Ms. Hart submitted her first pudding in 1962 as an 18-year-old bride, and re-entered every year for nearly four decades until she became a judge, then chairwoman of the event, winning on and off and collecting every color of ribbon along the way. —Ligaya Mishan

Featured in: The United States of Thanksgiving

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Ingredients

Yield:10 servings

4tablespoons/56 grams butter, melted, plus more for the dish
5Fuyu persimmons (about 2¼ pounds), trimmed and chopped
2eggs, beaten
2cups/400 grams sugar
1teaspoon baking soda
1cup/240 milliliters buttermilk
1½cups/190 grams all-purpose flour
2½teaspoons/12 grams baking powder
1cup/240 milliliters heavy cream
¼teaspoon/ 1½ grams salt
½teaspoon/3 milliliters vanilla extract
Dash of cinnamon

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 325 degrees and butter a 2-quart baking dish. Purée persimmons in a food processor or blender until smooth. Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push purée through. Measure out 2 cups of pulp (discard remaining pulp).
Step 2
Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
Step 3
In a separate bowl, sift together flour and baking powder. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
Step 4
Stir in melted butter, salt, vanilla and cinnamon. Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.

Ratings

4 out of 5

605 user ratings

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Comments

Tim O.5 years ago

After the third year of making this, I simplified in a major way… — Finely chop the persimmons, peels and all, in food processor (no need to puree) and put in a bowl. — In food processor, combine all remaining ingredients, except melted butter, and blend thoroughly (this is an enhanced crepe batter). Add melted butter with machine running. [Reduce sugar to a maximum of 1 cup] — Pour batter over chopped persimmons, blend and bake in buttered pan. Delicious and majorly simplified!

Helen7 years ago

Can one use ripe (mushy) Hachiya persimmons in this recipe?

Tim O.6 years ago

Just made this for the second time. My notes: -- reduce sugar by half and it's still more than sweet enough; -- no need to strain the persimmon pulp; just use it straight out of the food processor. -- it needs a larger pan than suggested. -- I spread sliced almonds over the top before baking

McKenzie3 months ago

Super confused why the lovely description paragraph waxes on about native persimmons found in the Midwest, only to list fuyu persimmons in the ingredient list. Which is it? They’re wildly different.

Suz4 months ago

This makes an ENORMOUS recipe! Had to use a very large casserole to accommodate it. Hopefully, it will turn out well, as I'll be eating it for quite a while ;-)

Sandi5 months ago

I would suggest adding more vanilla extract or even using orange extract, as these were a little bland. Next time, I will also add some nuts.

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