Persimmon pudding is a delightful dessert that features the unique flavor of ripe hachiya persimmons. It is a traditional American dish, particularly popular in the Midwest and Southern regions. The pudding has a moist, cake-like texture with a warm, spiced flavor that is perfect for the autumn and winter seasons. The history of persimmon pudding can be traced back to early settlers in America who incorporated the native persimmon fruit into their culinary traditions.

The persimmon tree, native to North America, bears fruits with a rich orange hue and a sweet, honey-like flavor. The indigenous people of America, such as the Native Americans, had long been using persimmons in various dishes, including puddings. When European settlers arrived, they quickly adopted the use of persimmons in their cooking as well.

The first recorded recipe for persimmon pudding dates back to the 19th century. It appeared in a cookbook called “Housekeeping in Old Virginia” by Marion Cabell Tyree, published in 1879. This recipe, titled “Ginger Pudding,” featured persimmons as a key ingredient alongside spices like ginger and cinnamon.

Over time, persimmon pudding gained popularity in the Midwest and Southern regions, where persimmon trees grew abundantly. The dish became a staple in community gatherings, holiday feasts, and church potlucks. Families would often pass down their own persimmon pudding recipes from generation to generation, creating a sense of culinary tradition and nostalgia.

PREP: 15 MIN.

BAKE: 40 MIN. + COOLING

MAKES: 24 SERVINGS

INGREDIENTS

• 1½ cups all-purpose flour
• 1 cup sugar
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 2 cups mashed ripe hachiya persimmon pulp
• 1½ cups buttermilk
• 3 eggs
• ¼ cup butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon maple flavoring
• Sweetened whipped cream

INSTRUCTIONS

1. In a large bowl, combine the first seven ingredients.
2. In another large bowl, whisk the persimmon pulp, buttermilk, eggs, melted butter, vanilla extract, and maple flavoring.
3. Stir the wet ingredients into the dry ingredients just until moistened.
4. Transfer the mixture to a greased 13×9-inch baking pan.
5. Bake at 325°F (165°C) for 40-45 minutes or until the pudding begins to pull away from the sides of the pan and the center is firm.
6. Remove the pudding from the oven and let it cool slightly.
7. Serve the persimmon pudding warm with sweetened whipped cream.

Enjoy this delectable persimmon pudding, savoring its rich history and the flavors of ripe persimmons. It is a dessert that brings together tradition, warmth, and the natural sweetness of a beloved fruit.

TIPS:

• Ripe Persimmons: Ensure that your persimmons are fully ripe before using them in the pudding. Ripe hachiya persimmons are soft and have a jelly-like consistency when mashed. The sweetness and flavor of the pudding heavily depend on the ripeness of the fruit. If the persimmons are not fully ripe, the pudding may taste astringent or bitter.
• Adjust Spices: Feel free to adjust the spices according to your preference. While the recipe includes ground cinnamon, you can experiment with other warm spices such as nutmeg, cloves, or ginger to add more depth of flavor to the pudding. Taste the batter before baking and adjust the spices to your liking, keeping in mind the balance between sweetness and spices.