Classic persimmon pudding

Classic persimmon pudding

California’s persimmon season is short—typically late September through October, sometimes into December. Here’s a delicious way to enjoy the season.

Gwen Schoen

Bay Area Itineraries


2 cups Hachiya persimmon pulp
3 eggs, lightly beaten
1 1/4 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups flour
1 tsp. baking powder
1/2 cup melted butter
2 1/2 cups whole milk
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cup raisins, optional
1 cup chopped nuts, optional


Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan.

Pulse persimmon pulp in a blender or food processor until smooth and creamy. In a mixing bowl, combine pulp, eggs, sugar, soda and salt. Mix well.

Add flour, baking powder, butter, milk and spices. Stir to combine. Add raisins and nuts if you wish.

Pour batter into prepared pan and bake for 1 hour. The pudding will feel firm in the center when it is done. Serve warm with whipped cream or ice cream.

Serves 8


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