This old-fashioned persimmon pudding is a nostalgic American classic, beloved for its rich, moist texture and warm spiced flavor. Traditionally served in the fall and winter, it’s a perfect way to showcase ripe Hachiya persimmons at their peak—when the fruit is so soft it’s almost jelly-like. Baked until golden and fragrant, the pudding is comforting on its own but becomes a showstopper when paired with whipped cream, vanilla ice cream, or mascarpone. A splash of brandy and a hint of orange zest give it a subtle depth that makes it equally at home on a holiday table or as a cozy dessert any time persimmons are in season.
INGREDIENTS:
6 to 7 very ripe Hachiya persimmons
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon orange zest
1 cup whole milk
1 cup packed light brown sugar
3 large eggs
8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing
1/4 cup brandy
METHOD:
Preheat oven to 350°F and position rack in the middle. Generously butter a 13×9-inch baking dish.
Prepare persimmons: Trim stems, scoop out pulp, and discard skins. Purée pulp in a food processor until smooth, about 1 minute. Measure 2 cups of purée and reserve any extra for another use.
In a medium bowl, sift together flour, baking powder, nutmeg, salt, baking soda, cinnamon, and orange zest. Set aside.
In the bowl of a stand mixer (or using a hand mixer), combine persimmon pulp, milk, brown sugar, and eggs. Mix on low speed until smooth. Add melted butter and brandy, mixing just until incorporated.
Add the flour mixture in four parts, mixing gently and scraping the bowl between additions, until fully incorporated. Do not overmix.
Pour batter into the prepared dish and bake for 35–45 minutes, or until the center is set and a tester inserted comes out clean.
Allow to cool slightly before serving warm or at room temperature. Top with whipped cream, vanilla ice cream, or mascarpone for extra indulgence.
YIELD: Serves 10–12
