Persimmon Pudding

I made this delicious, moist, light pudding over the weekend again, and it’s wonderful! This is a tweaked recipe I found on the web, but the change is

a base of persimmon pulp at the bottom of the dish covered with the batter that also has persimmon in. I use mostly peanut flour as it compliments the persimmon flavour nicely.

Be sure to use the very soft pulp of the fruit that you can scoop out of the skin. I cut a lid at the top of the persimmon and spoon out the pulp. It’s the sweetest time to eat the persimmon and I think the best. My sweetie likes persimmons crisp and peeled like an apple, but I find the soft pulp tastier and more digestible.

It may not be the prettiest dessert to look at but it’s still moist and tasty! While it’s baking the house smelled so fragrant with all the spices it has in it. Our tree has had a nice crop this year, it is a Japanese Fuyu persimmon and it’s a beautiful tree

Bon Appetit!

Persimmon Pudding

For fruit base:

  • About 8 persimmons, pulp scooped out into base of your buttered dish (should be about 2 cups)
  • 1 tsp cardamom

For Batter topping

  • 2 scant cups of ripe persimmon pulp (this separate pulp you add to your batter)
  • 1/2 cup sugar (I used xylitol)
  • 4 eggs (I used duck eggs)
  • 1/2 cup butter (1 stick), melted
  • 3/4 cups kefir or sour cream
  • 1 teaspoon vanilla
  • 1 1/2 cups of almond and peanut flour mix (total is 1 ½ cups and not of each)
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 cup chopped nuts – pecans or walnuts optional topping

Whipping cream for serving.

1 Preheat oven to 350°F.

Scoop out the pulp into your well buttered dish and sprinkle over the cardamom.
In a large bowl, melt butter and stir in the sugar until dissolved. Cool, then mix the persimmon pulp, sugar, eggs, butter, sour cream and vanilla in.

2 Add the flour, baking powder, salt, and spices. I like to add extra ginger it’s soooooo good.

3 Add the dry ingredients to the wet ingredients, mixing lightly and don’t over beat. Add the chopped nuts as a topping if you like! Gently pour batter over fruit base.

4 Bake in a large oven proof pudding dish, very well buttered, at 350°F until done (about 65 minutes).

Top with a dollop of whipped cream, sour cream or Greek yogurt to serve as breakfast!

Here is the Flicker enjoying the persimmons, the humming birds also enjoy the juice, in fact more birds eat this fruit than we expected! Cedar Waxwings too. Thankfully the squirrels leave some and I hope they get stomach ache as they gorge on them all day!

Then, when you’re done, your kitchen might look like this…quite a mess, but worth it!

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