This persimmon pudding recipe is a delicious traditional American dessert made with persimmon pulp, in the oven with a water bath. It is very similar to traditional English dessert puddings and tastes amazing served with whipped cream or ice cream.
I absolutely love persimmons and look forward to persimmon season every year from September to November. There are so many amazing persimmon recipes and this is one of my faves!
There are two main types of persimmons. Fuyu variety are the short squatty persimmons by cutting them up in salads, adding to yogurt or cottage cheese, topping an avocado toast, placing on cheese plates, and even in smoothies! You don’t have to worry if these are “ripe” enough to eat… as soon as you pick them off a tree or from the farmer’s market they are ready to eat.
The other type of persimmon is called Hachiya, which is the variety used in this persimmon pudding recipe. I mostly steer clear of Hachiya, the taller persimmons, because if you eat them when they are not fully ripe the high tannin content makes for an extremely astringent and bitter experience. The tannin levels reduce as the fruit matures, and Hachiya persimmons should be completely ripened before consumption. I save Hachiya persimmons for baking by using their pulp.
How to make Persimmon Pulp for this Persimmon Pudding Recipe
Wait until your Hachiya persimmon is soft to the touch and fully ripe. Cut off the top and then simply spoon out the pulp into a bowl. For this recipe you will need 1 cup of persimmon pulp, which will require 2-3 Hachiya persimmons. If the persimmon pulp is extra soft you can simply mash it with a fork until it mostly smooth, or add to a blender.
Ingredients for Persimmon Pudding Recipe
Basic pantry dry baking ingredients flour, sugar, salt, baking soda, cinnamon and nutmeg,
Basic wet baking ingredients milk, vanilla, and butter.
Persimmon pulp is what gives this cake such unique flavor! It is easy to make with Hachiya persimmons.
Egg whites are whipped until light but not totally stiff. Add this ingredient in very last.
Instructions for Persimmon Pudding Recipe
First, preheat the oven to 350°F.
Next, gather two casserole dishes to be used for a water bath- a 9 X 13 casserole dish, and a smaller dish that can fit inside it. Grease the smaller caserole dish.
Sift together dry ingredients in a large bowl. Blend in the rest of the wet ingredients, adding the whipped egg whites last.
Pour pudding batter into small casserole dish. Place casserole dish in 9 X 13 dish and add about 1 inch water around the base.
Bake for 1 hour. When finished, let cool for about ten minutes. Serve with whipped cream or vanilla ice cream.
Persimmon Pudding Recipe
Persimmon pudding is a delicious traditional American dessert made with persimmon pulp, in the oven with a water bath. It is very similar to traditional English dessert puddings and tastes amazing served with whipped cream or ice cream.
Ingredients
Dry Ingredients
- 1 cup flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Wet Ingredients
- 1 cup persimmon pulp from 2-3 ripe Hachiya persimmons
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 tablespoon melted butter
- 1 egg whites whipped, but not stiff
Instructions
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Preheat the oven to 350°F. Grease a small casserole dish for the persimmon pudding. Use a dish that will fit inside a larger 9 X 13 casserole dish, so that you can make water bath.
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Sift together all dry ingredients in a bowl.
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Add in the the wet ingredients, except for the whipped egg whites.
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Mix until just combined.
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Add in the egg whites and mix until just combined.
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Pour pudding batter into casserole dish and place the casserole dish inside a 9 X 13 pan.
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Add about an inch of water around the base. Bake Pudding for 1 hour.
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Remove from oven and let slightly cool before serving with whipped cream or vanilla ice cream topping.
You Might Also Enjoy These Posts/Recipes:
Persimmon Pear and Pomegranate Salad
Yogurt Honey Fig Breakfast Parfait
If you make this persimmon pudding recipe please share on instagram using hashtag #rainbowdelicious & and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!
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Ohh I love love pudding, but I’ve never tried using persimmons! Saving this to try later!
I think you’ll love it, Cate!
This pudding looks so good. I actually had my first Persimmon a few weeks ago and I struggled with figuring out a creative way to use them. Will definitely need to give this one a try.
Welcome to the delicious world of persimmons, Val!
I made this and it turned out so delicious! Love how easy it was to make too.
So glad you enjoyed it Sapana!
This pudding looks great, can’t wait to try it!
I hope you like it Jack!
What a unique pudding. This would be great for serving up at a dinner party.
It is perfect for a dinner party!
I have always wanted to use persimmon on a dessert and baking this seems the way to start practicing. Pinning the recipe for later reference.
It is a really delicious way to use persimmon! Enjoy Adriana!
could mango substitution since the kinda perissmons are difficult to find
I think mango would change the end result but maybe canned pumpkin would be a good substitution?!
I love the color that persimmon pulp has! I don’t cook much with persimmons, but this pudding looks incredible and I need to try it soon!
I love it too- such a vibrant color! Enjoy Stine!
This recipe was so easy and I loved having the step by step photos to follow along to! Thank you!
Thanks Tawnie!
I’ve been on the lookout for more recipe ideas for using persimmons and this pudding sounds PERFECT! Love that persimmons are getting more and more popular!
I love that persimmons are having a moment in the spotlight too- they deserve it!
I love persimmons and I am always looking for great new desserts. Can’t wait to try this one! Thanks for sharing.
Hope you love it Jayne!
What a great idea for pudding! This looks so sweet and flavorful; definitely too good to pass up!
Thanks Sara!
I have 3 persimmon trees, but no idea what to do with the fruit! This looks beautiful and would be so good with ice cream or custard!
I’m so jealous you have persimmon trees! This pudding is amazing with ice cream!
Oh my that looks fantastic. I love persimmons and I am definitely going to give it a try.
Hope you love it Roxana!
I don’t think I’ve ever had persimmons. Now I’m curious and want to try this recipe!
Hope you enjoy this persimmon pudding, Vicky!
This was so good! Everyone at my house loved it!
Makes me happy to hear Toni! Thanks!
Oh my this pudding looks perfect! Can’t wait to make it
Hope you love it Tisha!
Such a unique and beautiful recipe! I’ve never cooked or baked with persimmons before but I would love to try this!
Baking with persimmons is so great, hope you love it Tammy!
Pudding is one of my family’s favorite afternoon snack but we never tried to put persimmon when making. I will share it to my mom and we will try making this recipe together. Thank you!
I hope you and your mom like this persimmon pudding Amy!
Oh my goodness, I love this! Persimmons are so good, but so incredibly underutilized. This pudding looks amazing.
I agree- thanks Constance!
This persimmon pudding looks so delicious! What a brilliant way to use this gorgeous fruit while it’s still in season and hold onto the magic of winter just a bit longer! I can’t wait to try this!
hanks so much, Jenni!
I LOVE persimmons, and always buy way to many when they start to show up, so I’m really happy to have found your recipe. It’s a great way to use them up and get big persimmon flavor, yum.
I do the same thing! I love persimmon season so I over-buy every year! You can even make extra pulp and freeze for later!
I’ve never had persimmon pudding, but it sounds delicious! I can’t think of a better winter dessert.
It really is a wonderful winter dessert, thanks Amanda!
Oh we love persimmons, this pudding looks amazing! I’m going to try this next time I find some good persimmons.
I hope you enjoy it Alexis, thanks!
I always said I wanted to bake with persimmons ( Sharon fruit as we call them here) but never got to. I will definitely be making this recipe now, it looks delicious.
I hope you get a chance to make this persimmon pudding, Ramona! I never knew another name for persimmons is Sharon fruit, thanks!
What a great idea! We love pudding and I can’t wait to give this a try. I bet it will be a hit!
Hope you love it Jacque!
This sounds like such a delicious pudding! I definitely need to use persimmons more, such a fab ingredient.
Thank you Bintu!
The persimmon pudding is a great idea for a crowd. The pudding look so delicious and gorgeous.
Thanks Lathiya!
This looks so good! I have to say I have never had it before but I am going to give this one a try!
I hope you love it, Jessie!
What a delicious pudding recipe. A great way to use persimmon.
Thanks Dannii!
I love Sharon fruit and persimmons and always love when that season comes around. I usually make porridge or smoothies with them so I’m looking forward to trying this pudding instead.
It’s another fun way to use persimmons. Enjoy, Charla!
I have always wanted to learn how to make this pudding, now I know. So delicious and the pictures are very helpful!
Thanks Mirlene, enjoy making this delicious dessert!
I’ve never tried cooking with persimmons before. Glad I gave it a try — delish!
I hope you love it, Tara!
WOOW its totally reading data for me .
I have never tried this persimmon before in my whole life thank you so much for this
Enjoy, Jassica!
This was so delicious! Thanks for the fabulous recipe!
Thanks, Kristen. I’m glad you enjoyed it!
I should start seeing persimmons in the store soon. Thanks for reminding me of one of my favorite recipes. Hubby and I just love it!
I’m getting so excited for another persimmon season! Enjoy, Beth!
Yum! This persimmon pudding was delicious and a great way to bring in persimmon season!
I’m so glad you enjoyed the persimmon pudding recipe, Chenée!
I LOVE baking with persimmons during this season, so I am definitely going to try this out! Thank you so much for sharing the recipe 😉
I hope you love it, Cathleen! Happy persimmon season 🙂
This looks amazing! Can I use Fuyu rather than Hachiya.
Hi Ginny, You could use Fuyu but the process would look a little different. You could make the pulp by de-stemming and cutting the persimmons into quarters and then cooking with a little water in a crockpot or even an instant pot until they are soft enough to puree to make your pulp. I use Hachiya because it is so much simpler, but I’ve heard of this other method being used. Let me know how it goes if you decide to try it!
I was gifted a few persimmons from my neighbor’s tree, I think they are the shorter Fuyu variety. Would they also work for this recipe? I’ve never cooked with persimmons before so this is new territory for me.
I believe they would still work for this recipe! Please let me know how it goes!