When I serve this sweet and crunchy snack at tailgating gatherings, onlookers stop and ask for the recipe because it looks so appetizing and tastes so well.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 egg
- 1 cup persimmon pulp
- ½ cup canned sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- 1 cup white sugar
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Butter a 1 1/2 quart casserole dish.
- In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended. Pour into the prepared baking dish.
- Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned.
Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 115 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 1008 mg |
| Sugars | 71 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and very good but too sweet for my taste. I took out the cup of white sugar and replace it with a 1/4 cup of brown sugar. Increased the cinnamon to 1/2 teaspoon.
I made this without the cinnamon as I wanted to taste more of the persimmon flavor. I would definitely make this again! Very moist and flavorful.
I have made this several times in the last two years. I lost the original recipe my grandma had given me and I was heartbroken until I stumbled across this recipe. IT is exactly the same and even cooked in the same type of baking dish. Thank you for the recipe! I highly recommend it.
I used regular milk and half the sugar, and it still turned out amazing. I also added extra cinnamon and a little nutmeg. I definitely recommend Gram’s amazing and malleable persimmon pudding recipe.
Loved it! Never cooked with persimmons before and this was the first recipe I tried and it was a big hit! Was really great with vanilla ice cream and hot fudge!
My kids loved this. It’s like a bread pudding with pumpkin pie flavor. Perfect with a sploosh of whipped cream on top. Not as good after a day, so plan on making this and serving soon after.
I have loved this recipe in years past but is has evolved in to something even better over the last few years.
First off, I mistakenly used evaporated milk once instead of sweetened condensed milk and it made a vast improvement – now I always do it. It makes it moist, decadently dense and a smidge less sweet, which I prefer.
I also like to double this recipe and cook it in my grandmother’s bundt pan (adding about 20 minutes to the cooking time) and I find that a water bath helps keep it moist and uncracked.
This year I’ve had to cut out gluten but didn’t want to cut out this holiday favorite. To replace the flour I used 1/2 Bob’s Red Mill Gluten Free All Purpose Baking Flour, 1/4 Tapioca Flour and 1/4 Sorghum Flour plus 2 tsp of xanthum gum.
Other additions: a jigger of brandy cream, 1/4 tsp nutmeg. 1/4 tsp cloves.
My family loves this and fondly refers to it as Piggy Pudding.
This was amazing!! It was moist, not too sweet… what a great way to use up persimmons from our tree. Thank you for the recipe. I’m making it again this week and might even make extra to freeze.
This is a delicious dessert. I found that after a few days it was even better. Keep in the fridge and warm it up before you eat..with a scoop of vanilla ice cream..deeeelicious!!!
Very nice, tastes like ginger-bread, some of the variations were great additions to this recipe a wonderful holiday semi-sweet dish.
We have a persimmon tree so I’m glad to find another good recipe. The only problem is this was far too sweet. I would add just 2/3 cup of sugar. Also, it overbaked on the outside. I might try baking it in a waterbath next time.
WOW! I did not expect this to taste so great! I was kind of weary at first with the SCM because I don’t really care for it, but it’s not too sweet. This pudding is absolutely delicious!
MMMM!!! This was great!! I had never had a persimmon before last week, and I saw some and wanted to try one. Then I had 3 left over and looked on AR…I really enjoyed this!! I had a carton of cream, and I put in about 1/2 cup of whole cream to make sure it would be really moist! Great sweet buttery taste!!MMM!!
This was tasty, and although the “pudding” title was misleading, I did notice the amount of flour in the recipe, so I wasn’t terribly surprised when it came out “cake”. Still, good. Added nutmeg and cloves.
I am from the home of the Persimmon Festival and know good puding. This was cakelike and I was very disappointed. No one would eat it.
Very tasty but overflowed all over the oven because the pan I put it in was too small….
this took me 3 hours to get 1 cup of pulp,I peeled, then getting the seeds out, it also turned out to be a cake with a wang to it, I think to much baking soda,wouldn’t make this one again,all that work and its messy to make..
This was absolutely delicious. Probably the best pudding I have ever made! It got rave reviews from everyone in my family. It was moist, light, a little chewy on the edges, not too sweet yet flavoursome. Perfection!
I ended up with two large bags of persimmons so I tried five different persimmon bread/pudding recipes from this site and this recipe was the winner (to be served Christmas Eve)! First, I followed this recipe exactly and it turned out great. The second time I made it, I added one TB of soy milk, substitued 1/8 cup of wheat germ for i/8 cup of the flour, and added two TBS of brandy. This also turned out great. I baked it in a buttered and floured pie dish, then unmolded it and dusted it with powdered sugar. On Christmas Eve, I’ll serve it with brandied whipped cream on the side.
I guess the updated recipe works… mine turned out moist and cinnamony and perfect and delicious!
Amount of baking soda has been updated to 2 teaspoons as originally submitted. We apologize for the error.