Persimmon Pudding

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

A real fall dessert. Serve this with Chantilly Cream and a sprinkle of cinnamon. To ripen persimmons, put them in the freezer overnight, and thaw them; they will be ready to use.


  • 3 large eggs
  • 1 cup sugar
  • 4 ounces (1 stick) sweet butter, melted
  • cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • Pinch ground cloves
  • ½ teaspoon salt
  • 2 cups half and half
  • 2 cups persimmon purée, strained (2 or 3 whole persimmons)

A 9-inch square pan


Preheat the oven to 350 degrees.

Butter the pan.

Put the eggs and sugar in the bowl of an electric mixer. Using the paddle attachment, beat them on medium speed until well combined. Add the melted butter.

Sift together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. Stir these dry ingredients into the egg mixture. Slowly pour in the half and half. Add the persimmon purée. (Be sure to add the purée last, as the mixture will get very thick if you do not.)

Pour the batter into the prepared pan and bake the pudding for about 40 minutes, until a skewer inserted in the middle comes out clean. The pudding will sink as it cools.

Serve the pudding warm. It can be reheated for 15 minutes in a 325-degree oven.