How Do You Make Persimmon Pudding?

Persimmon Pudding is a traditional American delicacy that predates the United States. This decadent dessert is perfect for enjoying during the Fall and Winter holidays. If you have never attempted this Traditional Persimmon Pudding Recipe, you are in for a real treat! So, how do you make persimmon pudding?

This delectable persimmon pudding is charmingly chewy and moist. It contains an abundance of naturally sweet persimmons and has the most exquisite fragrance of brown sugar and cinnamon.

Time

Preparation time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hr 15 min
Yield: 8 Servings
Size: 1

Ingredients

Fresh Persimmons: As mentioned previously, I use native American persimmons for my persimmon pudding recipe, but if you prefer, you can substitute Asian varieties. Two cups of pureed material are required.
Flour: Two measures of all-purpose flour are required.
Sugar: I typically use white sugar in this recipe, but some prefer brown sugar. The caramel notes of brown sugar may alter the texture marginally. Regardless, you will require 2 1/2 cups of sugar.
Eggs: 2 large eggs are required.
Milk: The recipe calls for 2 1/4 gallons of whole milk.
Butter: Four tablespoons of softened butter are required.
Baking Soda: You will need one-half teaspoon of baking soda.
Baking Powder: Two teaspoons of baking powder are required.
Ground Cinnamon: 1/2 tsp of ground cinnamon is required.
Nutmeg: 1/4 teaspoon of powdered nutmeg is required.
Vanilla Extract: I favor vanilla extract over vanilla flavoring. The dish calls for 1/2 tsp of vanilla extract.
Salt: I prefer to use Sea Salt or Kosher salt for seasoning. When cooking with table salt, an off flavor can be imparted to the dish. The dish calls for 1/4 tsp of salt.

Instructions

Before beginning the recipe, you must preheat the oven. Adjust the oven temp to 325 degrees Fahrenheit.
In a large mixing basin or bowl, combine the persimmon pulp, sugar, eggs, and baking soda. I use a slow-speed manual mixer for this.
Add the dry ingredients next. After adding the dry ingredients (flour, baking powder, cinnamon, nutmeg, and salt), add the remaining liquid ingredients. (vanilla, milk, and butter that has been liquefied). I use the hand mixer once more for this phase. You may also use a stand mixer. If neither is available, you can substitute a large spatula. Like the consistency of pumpkin pie filling, the mixture should be slightly thinner than the cake batter.
Spray or lubricate a 13-by-9-inch baking dish with cooking spray.
Pour the mixture into the baking dish. Bake for 55 minutes in a prepared oven or until a toothpick or cake tester comes out clean.

Tips For Making Persimmon Pudding

Of course! Here are some suggestions for preparing a tasty persimmon pudding:

Choose Ripe Persimmons: Opt for mature persimmons; they should be soft and pulpy, ensuring a sweet and luscious flavor for the pudding.
Puree Consistency: Thoroughly puree the persimmons to ensure a uniform and silky texture in the pudding.
Spice it up: Add spicy herbs such as cinnamon, nutmeg, or ginger to the pudding to enhance flavor and compliment the fruit’s sweetness.
Moisture Boost: Incorporate yogurt, applesauce, or buttermilk into the batter to maintain the pudding’s hydration and add depth.
Gentle Mixing: Avoid overmixing the batter, as it can result in a denser consistency. Mix just until combined to create a tender flan.
Proper Baking: Bake the pudding at a lower temperature to prevent the edges from drying out and to ensure that the center cooks uniformly.
Resting Period: After baking, allow the pudding to chill and settle. This time enables the flavors to combine and the texture to solidify.

How To Store Leftover Persimmon Pudding?

Follow these steps to store leftover persimmon pudding properly:

Cooling: Allow the pudding to chill naturally at room temperature.
Refrigeration: Refrigerate pudding in an airtight container or tightly wrapped in plastic wrap. Refrigerate for up to three to four days.
Freezing: If storing pudding for an extended time, refrigerate it. Use an airtight container or freezer-safe sachets to extend the shelf life to two to three months.
Thawing: Before reheating, defrost the frozen pudding in the refrigerator.
Reheating: Reheat at a low temperature in the oven or in the microwave in brief intervals to retain moisture.

Why Is This Recipe So Great?

Packed with fruit: For those fortunate enough to have a persimmon tree in their backyard, this is a beautiful method to utilize a large quantity of delicious fruit. For those who adore persimmon, this dessert was intended for you, as it is loaded with the fruit.
Easy to make: Easy to prepare; combine the moist and dry ingredients separately, then mix them and bake! Easy as pie.
Mouth Watering good: This 13 x 9-inch cake contains only four tablespoons of butter, yet it is as rich and substantial as a brownie. With the mellow flavor of persimmon fruit, brown sugar, and cinnamon were added to the pudding cake to add a warm depth of flavor. The taste is fruity, sweet, and spicy, with a trace of molasses and cinnamon. It is incredibly moist, and the walnuts or pecans add a pleasant contrast to the chewy texture.

To make persimmon pudding, ripe persimmons are pureed, combined with flour, eggs, sugar, and seasonings, and then baked until set. The outcome is a moist, sweet dessert with cinnamon and nutmeg flavors that is ideal for fall or winter gatherings and offers a delightful season taste.

Thank you for reading…..