Persimmon Pudding

Persimmon Pudding

Traditional Indiana Persimmon Pudding

Here’s a rich, nostalgic dessert that tastes like autumn in every bite—Persimmon Pudding. It’s dense, cake-like, and deeply spiced, perfect for showcasing ripe Hachiya persimmons. You can serve it warm with whipped coconut cream or a drizzle of caramel for a dairy-free twist 🍂.

🍮 Classic Persimmon Pudding (Serves 8)

🧂 Ingredients

• 2 cups ripe persimmon pulp (Hachiya variety, fully soft)
• 2 large eggs, beaten
• 2½ cups milk (or use oat/coconut milk for dairy-free)
• 4 tbsp melted butter (or coconut oil)
• 2½ cups sugar (or 1½ cups maple syrup for a deeper flavor)
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp vanilla extract
• Pinch of salt

🔥 Instructions

1. Preheat oven to 325°F (165°C). Grease a 9x13-inch baking dish.
2. Mix wet ingredients: In a large bowl, combine persimmon pulp, sugar, eggs, milk, melted butter, and vanilla.
3. Add dry ingredients: Stir in flour, baking powder, baking soda, cinnamon, and salt until just combined.
4. Bake: Pour into prepared dish and bake for 55–60 minutes. The pudding will rise and then gently fall as it cools.
5. Serve: Let cool slightly. Serve warm or chilled with whipped cream, ice cream, or a dollop of coconut yogurt.

💡 twist: You could ferment the persimmon pulp slightly for a tangy depth, or infuse the milk with chai spices before mixing.