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Moist Baked Persimmon Pudding

This tender, warmly spiced persimmon pudding is a comforting dessert perfect for Thanksgiving and fall gatherings.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert, Holiday
Cuisine: American, Seasonal
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups persimmon pulp Use ripe, soft persimmons.
  • 1 1/4 cups sugar White sugar can be substituted with light brown sugar.
  • 3 large eggs
  • 1 1/2 cups all-purpose flour Use 1 1/4 cups first, then add 1/4 cup later.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Reduce or omit if using salted butter.
  • 2 teaspoons ground cinnamon Adjust to taste.
  • 1 teaspoon ground ginger Adjust to taste.
  • 1/2 teaspoon nutmeg Adjust to taste.
  • 1/2 cup melted unsalted butter Can use salted butter, reduce added salt.
  • 2 1/2 cups sweetened condensed milk Do not use evaporated milk.

Method
 

Preparation
  1. Preheat oven to 325°F. Grease a 9x9-inch baking dish and a smaller baking dish.
  2. In a small bowl, whisk together 1 1/4 cups of flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the persimmon pulp and eggs until combined. Mix in the sugar.
  4. Stir the flour mixture into the persimmon mixture until just combined. Then add the remaining 1/4 cup flour.
  5. Mix in the melted butter and sweetened condensed milk. Add the spices and stir until evenly distributed.
Baking
  1. Divide the batter between the prepared baking dishes.
  2. Bake for about 1 hour, checking as it nears doneness at the 1-hour mark.
Serving
  1. Let the pudding cool slightly before serving. Enjoy warm with whipped cream or hard sauce.

Notes

This pudding can be served alongside vanilla ice cream or paired with fall desserts like apple pie or pecan pie.