Q: Can I use Fuyu persimmons instead?

A: No, this recipe requires the soft pulp of very ripe Hachiya persimmons. Fuyu varieties are too firm and less sweet.

Q: Can I make this ahead of time?

A: Yes! You can bake the day before and reheat gently in the oven before serving.

Q: How do I know if a persimmon is ripe enough?

A: Ripe Hachiya persimmons should feel like a water balloon—soft and almost gelatinous inside.

Q: Can I freeze persimmon pudding?

A: Yes, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight and reheat before serving.

Q: What if I don’t have fresh persimmons?

A: You can use frozen pulp if available, or sometimes find jarred pulp in specialty or online stores.

Gammeldags bakt persimmonpudding med krydder og fløte

Old-Fashioned Baked Persimmon Pudding with Spices and Cream

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

1 hour

Calories

290

If you’ve ever had a tree full of soft, ripe Hachiya persimmons and wondered what to do with them, persimmon pudding is your answer. This rich, warmly spiced dessert is a vintage classic, often passed down through Southern or Midwestern families as a fall and winter favourite.

Despite its name, it's not a creamy custard or stovetop pudding — it’s more like a moist cake baked low and slow until the sugars caramelise and the centre sets to perfection.

The flavour of ripe persimmons is somewhere between apricot and pumpkin, with an earthy sweetness that shines when paired with cinnamon, nutmeg, and vanilla. When you scoop it warm from the baking dish and top it with whipped cream or ice cream, it becomes a deeply comforting experience.

Whether you're baking for a holiday table or just using up backyard fruit, this old-fashioned treat is one of the best ways to celebrate seasonal abundance.

Image of Old-Fashioned Baked Persimmon Pudding with Spices and Cream

Ingredients

2 cups persimmon pulp (from very ripe Hachiya persimmons)
1 1/2 cups sugar
2 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp vanilla extract
1 tbsp melted butter

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Directions

Preheat oven to 325°F (165°C). Grease a 9x9-inch baking dish.
In a large bowl, whisk together persimmon pulp, sugar, eggs, milk, cream, vanilla, and melted butter until smooth.
In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
Gradually stir dry ingredients into the persimmon mixture until fully blended.
Pour batter into prepared dish and bake for 55–65 minutes, or until a toothpick comes out clean and the pudding is firm in the centre.
Let cool slightly before serving. Best enjoyed warm with whipped cream or vanilla ice cream.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 5 grams; 25%
Cholesterol: 55 milligrams; 18%
Sodium: 240 milligrams; 10%
Carbs: 46 grams; 17%
Protein: 4 grams
Sugar: 32 grams
Fiber: 2 grams

10 tips for når du lager denne retten

Bruk kun veldig modne Hachiya-persimmoner - de skal være gelémyke.
Øs fruktkjøttet med en skje og kast skinn og frø.
Bland massen for en jevn tekstur før du tilsetter den i røren.
Ikke hopp over krydderne – de balanserer den naturlige sødmen.
Bruk en bakebolle i glass eller keramikk for jevn matlaging.
La den hvile 10–15 minutter etter steking for å stivne.
Serveres best lun med krem eller is.
Avkjøl rester og varm forsiktig opp for å nyte igjen.
Bytt ut en del av kremen med fordampet melk for rikdom.
Denne oppskriften fungerer også godt som individuelle puddinger i ramekins.

Server den med forslag

Fersk pisket krem eller vaniljestang
En klatt varm karamellsaus
Hakkede ristede pekannøtter eller valnøtter for crunch
Varm kaffe eller chai-te
En side av stuet epler eller pærer

Vanlige spørsmål

Spørsmål: Kan jeg bruke Fuyu persimmons i stedet?
A: Nei, denne oppskriften krever den myke fruktkjøttet av svært modne Hachiya-persimmoner. Fuyu-varianter er for faste og mindre søte.

Spørsmål: Kan jeg lage dette på forhånd?
A: Ja! Du kan bake dagen før og varme forsiktig i ovnen før servering.

Spørsmål: Hvordan vet jeg om en persimmon er moden nok?
A: Modne Hachiya-persimmoner skal føles som en vannballong - myk og nesten gelatinøs inni.

Spørsmål: Kan jeg fryse persimmonpudding?
A: Ja, avkjøl helt, pakk godt inn og frys i opptil 2 måneder. Tin over natten og varm opp igjen før servering.

Spørsmål: Hva om jeg ikke har fersk persimmon?
A: Du kan bruke frossen fruktkjøtt hvis det er tilgjengelig, eller noen ganger finner du fruktkjøtt i glass i spesialbutikker eller nettbutikker.

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Gammeldags bakt persimmonpudding med krydder og fløte

Old-Fashioned Baked Persimmon Pudding with Spices and Cream

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Upgrade Your Kitchen Tools

10 tips for når du lager denne retten

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Old-Fashioned Baked Persimmon Pudding with Spices and Cream

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 tips for når du lager denne retten

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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