So good. Design by Purr. Thanks for the recipe, absolutely awesome!! – – I’m about to make it using native persimmons, but without any of the Thanksgiving / holiday spices, because I want it to taste like persimmons. Please let us know how you make out! Have you ever made something for the first time and it turned out better than expected? Hachiya persimmons can bake up into a delicious, moist cake that is almost pudding-like. In a second bowl combine the milk, persimmon pulp, sugar, eggs, and butter. Using a wooden spoon, stir baking soda into persimmon pureed and beat well. But overall, just lovely. https://food52.com/recipes/20508-old-fashioned-persimmon-pudding Well, that’s exactly what happened to me with this recipe and it became an instant favorite. The weight of 1 cup of flour is 125 grams, and 2 cups would be 250 grams. I have my Grandmother’s recipe that requires steaming and is a hassle. Question: Can you use wild persimmons in this recipe? I’d love to make use of these fruits. Let me know if you have any other questions:). Elise is a graduate of Stanford University, and lives in Sacramento, California. This exact recipe came up a handful of times after a search; must have been really popular at one time! Can you tell me how I might adjust recipe. All about Fuyu and Hachiya persimmons, here on Simply Recipes, Harold McGee on why persimmon pudding turns brown - article in the New York Times, it has to do with the alkaline environment encouraging browning reactions, Harold's recipe for 2-toned persimmon pudding. Slowly add to dry ingredients and mix until just combined. Rich and wonderful persimmon pudding cake, made with hachiya persimmon pulp, eggs, butter, milk, vanilla, flour, sugar, spices, and chopped nuts. Ingredients for Persimmon Pudding Recipe. I always appreciate feedback:). Nov 16/18 – this post was updated with new photos and a video. Preheat oven to 325°F. First time commenting? In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla. In a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and vanilla. So what do I use 2 cups or 250g which is 1 cup?? Using a handheld blender or stand blender, pulse the persimmon pulp to break part the seed casings and measure out 2 cups. She also somtimes used eggs ,other times not. inedible. Loved loved loved it!!! The pudding will be shallower and probably bake faster, but you can use the same temperature. Check at 20-30 minutes. I’ve been making my Grandma’s persimmon cookie recipe for years, but have been looking for a persimmon pudding recipe. They need to ripen completely before you eat them. I added some chocolate chips on top and chopped pecans. Do I need to cook them first? I have 2 questions for you. I added 1/2 cup of dried berries & 1/2 cup of walnuts, loved the results! I didn’t have all spice and nuts (peacan or walnut), so I just used a cup of raisins instead and I guess it is sweeter that way. Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. All photos and content are copyright protected. Nutmeg, ginger, all spice completely overpowered the persimmons. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. As for a ricer, typically it’s used to press freshly baked or boiled potatoes through it to make mashed potatoes. My husband who has a very sweet tooth thought that I could reduce the sugar a tad more. Can’t wait for the ladies’ comments! In a medium bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Perfect! Stir in melted butter, salt, vanilla and cinnamon. Pour into a greased 8-by-8-inch baking dish. In a second bowl, combine half-and-half, persimmon pulp, sugar, eggs, almond extract and butter. For example 1 cup of sugar is 200 grams vs 1 cup of flour which is 125 grams since sugar is heavier. did not come out right. A perfect fall and winter dessert. Diospyros virginiana have so much of a different flavor than hachiya persimmons. Add the chopped nuts. You have to enjoy this fruit fresh if you are not familiar with it. I only have fuyu persimmons. My Mom makes persimmon pudding every year. on the side with some of the batter… that way the cake isn’t so deep/thick that it doesn’t cook right – you want it to be pudding-like but cooked all the way through… the mini cakes will be done a bit sooner, and they’re great to sample while you save your cake for “company” :). The persimmons were super sweet. Thanks for waiting. I’ve already bought another case of fruit so I can make the cake again as soon as possible, and it’s been such a hit, my family has also requested it for our Christmas dinner. And would you recommend doubling this recipe? Maybe this shows how green I am as a cook, but I didn’t realize that this cake was going to rise… and I poured it into a pan that was not exactly square, and when I checked back… there was exploded cake batter all over the bottom of my oven. As I get ready for the holiday season, I will be enjoying this dessert with friends and family and I hope you do too. 2 eggs, beaten. At least some of that runoff tasted good! Okay, it was more like a runoff, but it wasn’t cool. I used a larger dish and was glad I did, the cake rose a lot during baking, don’t think an 8-inch square would have contained it. Bodes well for the commenter who plans to make this 100% with Sweet Potatoes. Enjoy and merry Christmas! ! In a medium bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Your email address will not be published. Kerry writes, "I got this recipe from my grandmother, Leota (Mitchell) Miller. Question: should this be served immediately, or would it keep/improve if made a day or two in advance? I made for the first time, loved how it turn out! I used the Hachiya type vs the Fuyu kind for this particular recipe. I’m going to also try to use bananas to approximate something I used to buy at Whole Foods (banana bars). Beat well. Enjoy! I cut the sugar by half and it was still plenty sweet, and you can really taste the sweetness from persimmons. Hi Adela, You’re very welcome and thank you for your kind words.Funny you should ask, I was actually thinking about making this recipe with mangoes because it has a similar consistency when pureed. 4 of 13 Simply take off the stem, break it in half and scoop out the soft and deliciously sweet flesh with a spoon. Elise. Thank you Elise for getting back to me. Do not over purée. It’s … Enjoy and have a lovely day:). Because of the natural sweetness of the pulp from ripe hachiya persimmons, this recipes uses only half a cup of added sugar! In the bowl of a mixer combine the sifted confectioner’s sugar and the melted butter. In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together. I’m going to try using my pulp for fruit leather, cutting it with a little applesauce. The texture is more cake-like than smooth pudding. I’m thrilled you and your family enjoyed it so much:). The Hachiya is the larger of the two and has a softer pulp texture when fully ripe. Both are fairly shallow. The sweet is even good plain with just a touch of powdered sugar. Set aside. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts. They made it more like cake. Feel free to email me back if you have any further questions. I had another reader who also told me she reduced the sugar. Thank you so much for sharing it. I hope that helps and please feel free to email me back if you have any further questions. There will be clear seed casings in the fruit which are edible, but if there are hard black seeds formed, they should be removed before eating. I’m a beginner  with baking . My family can’t stop eating it. I’m going try that next time to see the difference. Pour into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. I used the exact amount of spices in the recipe and it was perfect. our oven runs pretty close to the degree we set it at. Once ready to be eaten, the pulp will be soft and watery, almost like applesauce. Stir until a batter-like mixture forms. This dessert combines the American recipe with the British cooking method to make a thick, moist, dense, sweet cake. Got any suggestions? Hi Robert! Thanks, Whipped cream. Fold in persimmon pulp, dates, coconut and nuts. I made this cake and it came out like a spice cake. Hi, Kris — I’m sorry the warming spices weren’t your favorite in this one. This pudding cake is a perfect fall and/or winter dessert. Spread onto prepared baking pan and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. I used half the sugar and substituted whole wheat flour. That’s my favourite way to eat and really experience this exotic fruit. i used an 8 x 8 square pan. I have successfully doubled the recipe (because it’s so popular!) Thank you! This is a delicious recipe and a great way to use persimmons. Just blend them up? Make sure it’s soft around the stem area as well, as that tends to be the last part to ripen. Thank you for the recipe. I baked this recipe earlier today for my family and it was a huge success! Mitchell Family Persimmon Pudding (a Mitchell Family Recipe, c. mid-1800s) (click here for recipe with metric measurements) This recipe was sent in by by Danville, Indiana artist, author, and illustrator Kerry Trout (formerly Kerry Cook). My husband said it was the best cake he ever had, after carrot cake. What size pan do you use for this recipe? 4 medium very ripe hachiya or fuyu persimmons (deep orange color, very soft) This was my father-in-law's recipe. Let me know how it turns out with sweet potato:), What was your white stuff on top ? Thank you! Next time, I will try just 3/4 cup of sugar. Feel free to check out my blog if you are interested: fromayoungfooodie.wordpress.com I made just one change to the recipe. 1 tsp. Did you know you can save this recipe and order the ingredients for. Such a wonderful confection. They absolutely loved it. Stir mixture into dry ingredients. Likes others have said, this does rise quiet a bit. Your comment may need to be approved before it will appear on the site. I used the 8 in pan and it was fine. Add flour, baking powder, salt, cinnamon, vanilla and nutmeg. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Oh I’m so happy to have found this persimmon pudding-cake recipe! Perfect for holidays like Christmas and/or Thanksgiving or just any day. I’m sure it will be just swell this way. This tastes exactly like hers! You can also freeze persimmon pulp for later use. I had to go to the store to buy regular sugar and white flour. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Made this yesterday evening, followed the recipe as written and it turned out super delicious, hubby loved it. Fuyu persimmons are short and squat, looking a bit like tomatoes; they are meant to be peeled, sliced, and eaten like apples. I never got her recipe. After a day or so it starts turning dark. I get a big bag of persimmons every year and always looking for a good recipe. Enjoy! https://tastykitchen.com/blog/2011/11/nonnies-persimmon-pudding Bake in preheated oven until mixture is browned and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. I have wild persimmon trees on our property and there are tons of persimmons all over the place! Bacardi Rum Cake (video) Popular since the 1970s for its taste and texture, this Bacardi rum cake is soft, fluffy, and supremely moist. It was good but really didn’t taste like persimmons. This is the best Persimmon Pudding Cake recipe I’ve ever used. Hi Brenda, yes, this dessert is dense, like a baked pudding–it is indeed supposed to be that way. I made this for friends. Preheat oven to 350°F and grease a 13 x 9 inch glass baking pan. You’re welcome Shireen, and thank you for your kind words. Sorry, it doesn’t look like whipped cream because I over whipped it, lol. Not too sweet and the persimmon shines through. for a 9″x13″ pan by making a few extra mini cakes (creme brulee size?) I only used 2eggs and added 2 teaspoons of cinnamon and 1 1/2 teaspoons of nutmeg since I didn’t have ginger or allspice. Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula. Enjoy and have a happy new year! I hope you enjoy the pudding cake and please let me know if you have any other questions. Can’t wait to make it again! I made this using 4 medium Hachiya persimmons’ pulp. Thank you! Have these ingredients delivered or schedule pickup SAME DAY! She keeps it in the fridge, becuase we prefer it chilled, would that cause it to turn? One makes baked goods with the pulp from Hachiya persimmons. Elise Bauer is the founder of Simply Recipes. I used a 9 in springform pan and baked it for 35-40 mins. Add the chopped nuts. I was questioning on reducing the sugar by a quarter-will let you know. Given that it’s Election Day, I treated myself to 2 pieces. Hi, I was wondering if a food mill or a potato ricer takes all the pulp off the seeds of the persimmon. Read more about our affiliate linking policy. I’ve waited all the year to have persimmons again to bake this wonderfull cake. Persimmon pudding is a traditional dish that is perfect with ice cream, whipped cream, hard sauce, or even just plain!! Ingredients ½ teaspoon baking soda 2 cups persimmon pulp 2 ½ cups white sugar 2 eggs, beaten 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon … Thank you for the great post! Enjoy and have a great weekend:). I was wondering, once these fruits go out of season, what could i replace them with to make it again? Scoop out the flesh of a ripe persimmon and using a handheld or stand blender, pulse it to break up the seed casings. I used super-ripe Fuyu pulp as well. Thank you for ur fantastic recipe! Please review the Comment Policy. You can always reduce the amount of spices to suit your liking the next time you make it. This recipe is definitely a keeper!! Pull up a chair! Oct 29, 2016 - I never liked persimmon pudding until I tried this. Unfortunately, just about every recipe involving persimmons on line suggests those spices, and whatever I make year after year, I always skip the spices with perfectly good (OK, better to me) results. Hi Alina, of the two, the 9 x 9 inch pan is your best bet. I made it exactly to the recipe and I highly recommend doing that. Silly question: How do I get persimmon pulp? I’m glad you thought it was delicious:). I don’t see why not! Please try again later. You might noticed differences in taste versus how Elise’s recipe is written–you might find you need a little more or less sugar depending on how your fruit tastes. Bake at 350 degrees F (175 degrees C) for 1 hour. The taste will be very sweet and mild in flavor, similar to pumpkin. So use 2 cups if you are measuring by dry measuring cups, and 250 grams if using a weight scale. 4 Bake in an 8-inch square glass pan, buttered, at 400°F until done (about 50 minutes). The pudding cake was absolutely delicious and brought back so many memories. It turned out beautifully at 40 minutes 400 degree oven. Hi, Tom — You could replace the vanilla with bourbon or rum. Keywords: persimmon pudding cake recipe, persimmon cake recipe, best persimmon pudding cake, easy persimmon cake, Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker. Eating one is ann experience you’ll never forget, or do again, they are so mouth puckering astringent. Basic wet baking ingredients milk, vanilla, and butter.. Persimmon pulp is what gives this cake such unique flavor!It is easy to make with Hachiya persimmons. You say 2 cups (250g). An unripe hachiya? The liquid measure of 1 cup is 250ml but the weight will vary. Great recipe and helpful information on working with persimmons! *Most readers love this recipe as is. Best persimmon dessert I have tasted ever! Hi Debbie! You’re very welcome, Sofie! Although this doesn’t affect the taste at all, We are curious. Its awesome! Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Step 2 Persimmon Pudding Cake is rich and sweet. They come in two varieties—Fuyu and Hachiya—with very different properties. Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. baking soda. In the style of traditional English winter puddings, this spiced cake is steamed slowly on the stovetop and served warm. I can’t wait to try this. The persimmon fruit is a very mild tasting fruit, especially when it’s baked, so I added some cinnamon and brown sugar to make it more flavorful. It’s my boyfriends fav cake. It’s a festive dessert to make during persimmon season. If the edges are browning too quickly, reduce the oven temp to 325F and continue baking until done. Tip To make persimmon puree, put enough ripe, pitted persimmons through a sieve to produce one and one-half cups. Just make sure they are ripe enough that they are soft to the touch similar to Hachiya. Gently fold in walnuts. Persimmon Pudding recipes using wild, native persimmons. Hi there, I am about to bake this cake and there is a discrepancy in the measurements. Leafing through my recipe collection the other day, I came across this steamed persimmon pudding. When a Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that’s when they can be opened, and the sweet pulp spooned out and eaten. My next item will be persimmons cookie. There are only 4 tablespoons of butter in this 13 x 9 inch cake, yet it’s rich and dense like a brownie. This is THE BEST recipe ever!! Fantastic. Is there any way this can be made gluten free? not sure what i did wrong. But, you have to be patient with this fruit as it can only be eaten when it’s completely ripe and soft all around. Do I grate them? Is there one you recommend more? Pour into a greased 13x9-in. Can’t wait , You’re very welcome! Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Maybe not enough persimmons? … Enjoy with some vanilla ice cream or whipped cream. Stir into the dry ingredients and mix completely. 2 cups are 500g. I will figure out how to put into it the same amount of grated sweet potato, as the persimmons as that is the part I do remember. You could try a food mill or a ricer. ©2020 Little Sweet Baker. Next time I will make sure I have either walnuts or pecans! So depending on how sweet your persimmons are and your taste preference, feel free to adjust the amount of granulated sugar accordingly. Um…. Soft (to the point of mushy) Hachiya persimmons with their deep, sweet flavor are used in the batter. FYI…I’ve had pureed persimmon in freezer bags last 3 yrs with no ill affect & it doesn’t discolor. Thanks! I skipped the white sugar and I used 1 cup of turbinado sugar rather than the brown sugar (that’s what I had in my pantry). Sad I used up 4 of my persimmons for this. You don’t want to over puree it, just enough to break it up. :). Serve with Cinnamon Whipped Cream. Did a preThankgiving test and I was floored by how good it is. Please let us know how this turns out for you. Thanks again! Hi Della, I bake this in an 8-inch square baking pan (I’ve updated the recipe to clarify, thanks! He was a good cook! baking pan. I am going to use this recipe to replace my Grandmothers very old (lost) recipe. ), and sure, I think you could easily double, just use a larger baking pan, like an 8×13. I used 3/4 cup brown sugar and 1/4 cup granulated sugar total and it was plenty sweet. I love persimmon and I love the look of this cake! Will not be making again. Though I have received feedback from a few readers that have reduced the amount of granulated sugar by half (or even omitted it altogether) because they found the cake too sweet. There is just something about the scent of cinnamon and brown sugar in the house that brings me a warm, cozy, and comforting feeling. Juice them? Read more about our affiliate linking policy, Harold McGee on why persimmon pudding turns brown. Serve warm with lemon sauce or vanilla ice cream. originally published November 16, 2018 — last updated May 26, 2020 // 73 Comments, Posted in: Brownies, Bars & Squares, Cakes & Cupcakes, Video Recipes, Winter, Your email address will not be published. Yes, I recommend using Bob’s Red Mill Gluten Free 1:1 baking flour. Do you have a recipe for these? Recipe very well explained ❤️❤️I’m don’t bake. I’m giving this one a try for a charity potluck tomorrow. I cut down the granulated sugar to 1/3 cup, add in 1/8 tsp of nutmeg, 1/4 tsp of cloves, 1/8 tsp ginger and substitute Pecans for Walnuts. I made this using Fuyu persimmons, which are sweet. A dense, moist, and chewy spiced pudding cake made from the delicious persimmon fruit. Ingredients. I don’t always have success ripening Hachiya persimmons – sometimes they just seem to rot before they ripen, which is no fun!! It’s not a silly question at all. I will definitely have to give it a try! This pudding cake is super moist and chewy, similar to an English toffee pudding cake. How do I adjust the baking times and temps for either? Sift flour, baking powder, salt and cinnamon into a large bowl. Persimmon Pudding is a rich dense dessert that is a classic holiday treat served along the typical pies. Please do! Beat on low … Thank you for your kind words Mary. Thank you so much!! Thanks! 3 Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Hi, Evan! Sorry, our subscription service is unavailable. Required fields are marked *. Mix in persimmon mixture, walnuts and currants. Also what is a potato ricer? 1 1⁄2cups flour. Can’t wait to try this recipe! Sprinkle with cinnamon, and top with persimmon … I cut up some canned pineapple slices I happened to have and folded them in to the dough. You can also add a spirit to the whipped cream for another dimension. Bake cake until tester comes out clean, about 55 minutes. To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Please try it sometime without any of those spices and see if you can enjoy something more unique than the typical experience. #persimmonpudding #persimmoncake #Autumndessert #holidaydessert I ran out of persimmon pulp and used about 1/3 cup of cooked sweet potato to get to 2 cups of pulp and it worked well!! I used 3 frozen hachiya persimmons, I wish I had 4. Pulp from enough halved ripe persimmons to make 2 cups (about 5 hachiyas) 2 cups sugar. A moist and chewy spiced pudding cake made from the delicious persimmon fruit. 1 1⁄2cups buttermilk. Thank you for the recipe. You must have frozen native persimmon pulp on hand, did you gather the persimmons yourself? Persimmons are a fruit of fall, displaying their bright orange orbs right around the time a chill sets in and trees begin to lose their leaves. My spouse hadn’t had it since we moved away from IN twenty years ago (he was born and raised in Mitchell IN.) I also used half cup of dark brown sugar and half of white. I tried this recipe tonite. Thank you for your lovely feedback and I hope the election goes your way! If it’s not completely ripe, the fruit will have a very unpleasant, chalky, and astringent taste. Elise serves it right away, but looking at the ingredients, I do think that this is the type of moist cake that would taste just great a day or two after baking. Hi Cherine, You’re welcome and thank you for your kind words. Great question! The result was a beautiful cake style soft cookie. Serve it with whipped cream, old-fashioned hard sauce, a pecan caramel sauce or vanilla ice cream. Serve warm, or transfer to a wire rack to cool completely, about 1 hour. I made a batch of persimmon cookies, exactly as the recipe called (something I find hard to do, following instructions). You can use Fuyu persimmons in this recipe. 2 In a separate bowl vigorously whisk together the flour, baking powder, baking soda, salt, and spices. I love persimmons and this is the very first time I bake with them. Thanks! Thank you! Not sure why another reviewer couldn’t taste the persimmons. Hachiya kind normally doesn’t have any seed. Steamed puddings are a traditional British dessert, and persimmon pudding is a traditional American recipe, especially popular in the midwest. Add 2 eggs, one at a time to the flour mixture, whisking until mixed. 1 Preheat oven to 400°F. Cut into squares and serve warm with a dollop of whipped cream. Transfer batter to prepared pan. It has been handed down in the Mitchell Family since around 1850. My mom made this every fall and at Thanksgiving. Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean. I made this recipe today and it was fantastic!!! ~Elise. Very wet, hopefully it is suppose to be that way. This persimmon pudding is just that. Thanks for this recipe!!! Add egg and sugar. I’d start checking it after 25 or 30 minutes, but be prepared to bake it longer if needed. I agree that this is a great recipe!! I haven’t used either for that purpose. Bakery Style Chocolate Chip Muffins (video). I LOVE this. The entire house fills with the sweet aroma of pudding when it is in the oven. To AMM: what kind of persimmon are you using? Serve warm or at room temperature with whipped cream if desired. Our native persimmons are stickier and more like dates, with a slight smoky edge…so yes, it’s quite possible to use a lighter hand with the spices on those. The entire cake was devoured by my family very quickly. For convenience the pulp can be frozen in one or two cup batches. Please do not use our photos without prior written permission. Made it today (Nov 18, 2011) and it was quite a hit. No idea, this persimmon pudding comes out dark and stays dark. I love persimmons! Hachiya (those pictured are Hachiya) are larger than the Fuyu and are acorn shaped. 4 Hachiya didn’t make 2 cups for me. So I’d say you’re probably fine either way. Made this yesterday. Once the cake is cooked and turned out of its mold it can be garnished with dried Fuyu persimmon slices. The persimmon is a fall season fruit. I’ll let you know how it turns out when I double the recipe. I appreciate the inspiration!! Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. Have a lovely day:). Thank you for your kind review and love the idea of adding pineapples – yum! FYI, I cut the sugar down to approximately 1.3 cups and it was still plenty sweet. Welcome to Little Sweet Baker... a food blog of wholesome and tasty recipes designed to make everyday life easier and sweeter. Whisk flour, sugar and baking soda. ~Elise. Hello, I am getting ready to make this recipe but I have either a glass 9×13 or a metal square 9×9 pan. Its flavor comes mostly from Hachiya persimmons, along with a bit of sugar, vanilla, raisins, and pecans. Slowly add to dry … We also use it to press the water out of freshly grated raw potatoes for hash browns. May be topped with whipped cream. Some of the girls had never heard of “persimmon pudding”. It was delicious!! The pudding … Hello! Next, add 1 cup of milk while whisking; then add the persimmon pulp, followed by the remaining milk. It is just the right balance of moist that is not like cake and not totally pudding either. Basic pantry dry baking ingredients flour, sugar, salt, baking soda, cinnamon and nutmeg,. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour. Elise is dedicated to helping home cooks be successful in the kitchen. I have eaten it my whole life. I would put less of all the spices to taste more of the persimmons. I would like to add a spirit like bourbon or rum. Fuyu kind for this because of the two, the fruit pulp, butter, milk vanilla. 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Good plain with just a touch of powdered sugar taste more of girls. To add a spirit to the wet ingredients, a pecan caramel sauce or vanilla ice or. Oven runs pretty close to the wet ingredients, a third at a time, incorporating! This be served immediately, or even just plain!!!!!!!!!!!... And order the ingredients for persimmon cookies, exactly as the recipe to replace my very! For fruit leather, cutting it with a spoon cup batches entire cake was devoured by my family quickly!, followed the recipe and it was still plenty sweet don ’ t discolor spirit to wet! Is dense, sweet cake around 1850 yrs with no ill affect & it doesn ’ t.... Doing that reader who also told me she reduced the sugar by half and it perfect... Have been really popular at one time them in to the wet,... Hachiya ( those pictured are Hachiya ) are larger than the typical experience are browning too quickly, reduce oven... The whipped cream get a big bag of persimmons every year and always looking for a ricer lost! Was still plenty sweet, buttered, at 400°F until done recipe today and it was!! ’ ll never forget, or would it keep/improve if made a batch of persimmon persimmon pudding cake exactly! Was questioning on reducing the sugar by a quarter-will let you know persimmon pudding cake! Not a silly question: should this be served immediately, or even just plain!. Make persimmon puree, put enough ripe, pitted persimmons through a sieve to one. Said, this spiced cake is steamed slowly on the stovetop and served.... Try to use bananas to approximate something i find hard to do, following ).