Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (480 g) ripe persimmon pulp
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 1/2 cups (360 ml) whole milk
- 3 tbsp (42 g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder + 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch cloves
- For serving: 3/4–1 cup (180–240 ml) cold heavy cream
Do This
- 1. Heat oven to 325°F (163°C). Butter a 2-quart baking dish.
- 2. Puree ripe persimmons until smooth to make 2 cups pulp.
- 3. Whisk eggs, sugar, and vanilla; whisk in pulp, milk, then melted butter.
- 4. In another bowl, whisk flour, baking powder, baking soda, salt, and spices.
- 5. Fold dry into wet just until smooth; rest 5 minutes.
- 6. Pour into dish; bake 60–70 minutes until just set in center.
- 7. Cool 20 minutes. Serve warm squares with cold heavy cream.
Why You’ll Love This Recipe
- Classic, comforting pudding-cake texture: set at the edges, custardy in the middle.
- Low-and-slow bake deepens the persimmon’s honeyed flavor and warm spices.
- Simple pantry ingredients; the ripe fruit does the heavy lifting.
- Cold cream against warm pudding is pure magic and keeps the dessert from being too sweet.
Grocery List
- Produce: 3–4 very ripe Hachiya persimmons (jelly-soft) or 5–6 very soft Fuyu, plus an extra for garnish if desired
- Dairy: Whole milk; unsalted butter; heavy cream; eggs
- Pantry: Granulated sugar; all-purpose flour; vanilla extract; ground cinnamon; ground ginger; nutmeg; ground cloves; baking powder; baking soda; kosher salt
Full Ingredients
Pudding
- 2 cups (480 g) ripe persimmon pulp (from 3–4 Hachiya or 5–6 very soft Fuyu)
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups (360 ml) whole milk, at room temperature
- 3 tbsp (42 g) unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp ground cloves
For Serving
- 3/4–1 cup (180–240 ml) cold heavy cream
- Optional: 1–2 tbsp powdered sugar and 1/2 tsp vanilla extract to lightly sweeten the cream
Pan Prep (Optional)
- 1 tsp soft butter for greasing the dish
- Optional: 1 tbsp turbinado sugar to sprinkle over the batter for a delicate crust
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Position a rack in the center of the oven and preheat to 325°F (163°C). Grease a 2-quart baking dish (about 8-inch square or similar) with butter. If you like a lightly crackly top, sprinkle 1 tablespoon turbinado sugar into the buttered dish and tap to coat the bottom.
Step 2: Make smooth persimmon pulp
Remove stems and peel the very ripe persimmons. Scoop the flesh into a blender or food processor and puree until completely smooth. Measure out 2 cups (480 g). If the fruit is exceptionally watery, strain briefly through a fine-mesh sieve to remove excess liquid and any stray fibers or seeds.
Step 3: Whisk the wet mixture
In a large bowl, whisk the eggs, sugar, and vanilla until the mixture is pale and slightly thick, about 30–45 seconds. Whisk in the persimmon pulp and milk until smooth, then slowly stream in the melted (cooled) butter while whisking to combine.
Step 4: Combine the dry ingredients
In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly blended. This helps prevent spice clumps and ensures even rise.
Step 5: Bring the batter together
Add the dry mixture to the wet mixture. Whisk gently or use a spatula to fold just until a smooth batter forms; avoid overmixing. Let the batter rest for 5 minutes to hydrate the flour and relax bubbles for a tender pudding-cake texture.
Step 6: Bake low and slow
Pour the batter into the prepared dish. Bake at 325°F (163°C) for 60–70 minutes, until the edges are set and caramelized, and the center barely jiggles. A tester inserted near the center should emerge with a few moist crumbs, or a thermometer should read about 190°F (88°C). If the top is browning too quickly, tent loosely with foil for the final 10 minutes.
Step 7: Rest and serve with cold cream
Cool on a rack for 20 minutes to allow the pudding to set into its luscious, spoonable cake texture. Cut warm squares or spoon into bowls. Serve immediately with cold heavy cream (lightly sweetened if you like) poured over the top.
Pro Tips
- Use truly ripe fruit: Hachiya should feel like a water balloon. If your persimmons are firm, let them ripen at room temp or freeze-thaw to hasten softening.
- Room-temperature milk and eggs prevent the melted butter from seizing and keep the batter silky.
- Resting the batter for 5 minutes improves the final texture and reduces tunneling.
- Don’t overbake: pull when the center is just set for a custardy middle and soft crumb.
- For ultra-smooth pudding, strain the persimmon puree before using.
Variations
- Buttermilk & brown sugar: Swap 1/2 the milk for buttermilk and replace 1/2 the granulated sugar with light brown sugar for tang and toffee notes.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. Bake time may run 5 minutes longer.
- Bourbon cream: Stir 1–2 tbsp bourbon into the cold cream for a fragrant finish that complements the spices.
Storage & Make-Ahead
Refrigerate leftovers, covered, for up to 4 days. Reheat individual portions in a 300°F (150°C) oven for 10–12 minutes or in short microwave bursts until warm. Freeze tightly wrapped squares for up to 2 months; thaw overnight in the fridge, then rewarm. The pudding can be baked a day ahead—just rewarm gently before serving and pour cold cream at the table. Cold cream keeps 3 days in the fridge.
Nutrition (per serving)
Approx. 360 calories; 12 g fat; 48 g carbohydrates; 5 g protein; 29 g sugars; 3 g fiber; 280 mg sodium. Calculated with 2 tbsp cold heavy cream per serving. Values are estimates.
