Every Thanksgiving, my husband’s husband’s grandma, Nonnie, used to make her incredibly original persimmon pudding recipe. My spouse requested me to take over when she became unable to do so any longer. I did, and I’m now obligated to bring this to every family event this time of year! My family like this served warm or chilly; either way, it tastes great.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups persimmon pulp
- 2 cups white sugar
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 ½ cups buttermilk
- ¼ cup heavy cream
- 1 tablespoon honey
- 4 tablespoons butter, melted
- 1 cup water
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 4 teaspoons vanilla extract
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking pan lightly with nonstick spray; set aside.
- Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
- Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan.
- Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
- Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
- Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 209 mg |
| Sugars | 45 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I used gluten-free flour, and 1/4 c less sugar. I also took the suggestion of others and only made half the sauce and agree it’s not necessary but adds a little something. I served it warm with very lightly sweetened whipped cream. For testing purposes only ?? I had another serving later when it was cool and can report its delicious cold also! Look forward to making it again. (Note: I pulped my persimmons by slicing soft fruits in half laterally, scooping pulp out of the skin with a tea spoon and briefly using an emersion hand held blender.)
This recipe was perfect. I made two small changes – I substituted maple syrup for the honey and I substituted 1 cup of dark brown sugar for a cup of white sugar. It was delicious and everyone loved it. I made my semi-sweet whipped cream to top it off. I will make this again every holiday season. Thanks Nonnie for this recipe.
Thank you so much for sharing your recipe! This is very much like my grandmothers recipe. She has been gone for years and this dessert brings back wonderful memories. -Sherry
Sickly sweet and it did not set. Rechecked all the ingredients and nothing was missed. Haven’t given it another go as it was just too sweet to be enjoyable.
I make this dish every thanksgiving. This become part of our tradition. The only differences I substitute Splenda brown for the sugar and add molasses instead of honey. I’ve made it with both eating persimmons and cooking persimmons and it is a lot firmer with the cooking persimmons. I used to sub the buttermilk for nonfat milk. It is a lot better with the buttermilk and cream, as the recipe was written well!
If you are looking for a persimmon pudding recipe, this is the one. I sometimes make it with the glaze and sometimes I leave the glaze off. It is fabulous either way.
I’m not using a sweets fan, but the was incredibly scrumptious. I was quite proud and the end result surpassed my expectations!
It was great. I had to make a batch and a half because power loss from ice storm. It was great. I did use the topping as it was and did not compensate for the extra and it was perfect. Yummy
I loved this. It turned out great. Was well received at our Thanksgiving.
Thanks to Grandmother Nonnie, that’s all I can say. It was delicious! We thoroughly enjoyed eating it here in Portugal.
This was a first for our family as we had never seen nor tasted a persimmon! The recipe turned out well, but is too sweet for our taste. I will serve it with a choice of toppings: real whipping cream or lemon curd.
It was wonderful, just the way it is, I wouldn’t change anything.
This is the very same recipe my grandmother from Mitchell used each year w/o buttermilk- whole milk will work.
I used sweetened condensed milk instead of heavy cream cause I didn’t have any. And while cutting the recipe in half I forgot to cut the amount of sweetened milk in half. OOPS… While the pudding came out good, it came out very sweet. The topping was good, but even I’d followed the recipe exactly, I think I’d cut the topping in half.
I will make this recipe again. It was easy to make and a great way to use the Hachiya persimmons we had that were getting mushy.
Wonderful! Every Holiday we try at least 1 new recipe. This was by far the biggest hit! When my store got in Persimmons, everyone ask me what they were used for. Of course I searched allrecipes and found this one to be most interesting. It really show cased the flavor of persimmons. The texture was perfect, the flavors unique. So easy to make. Not sure about the sauce. I used Wondra rather than all purpose flour and it turned out gel-like. (cooked too long?) We liked it anyway. Nonnie’s Persimmon Pudding will be on our menu from now on. Thank you so much!
I love persimmon pudding and have been eating it since I was a little shaver. Whether that makes me a conisuer or not I don’t know but this is the best I have ever made. Also took some to where I bank and the girls there said it was the best they had ever had. Only thing I might change is mixing half the sauce-I think that would be perfect.
This pudding is dense and sweet, and the persimmons provide more of a light floral perfume than a distinct flavor. We really enjoyed it. This was the first taste of persimmons for most of us.