Sticky Spiced Persimmon Pudding

This sticky persimmon pudding is a baked dessert that creates its own butterscotch sauce while it bakes, all in one bowl. It uses up those overripe Hachiya persimmons in a way that tastes intentional.

The pudding is dense and spoonable, with a deep cinnamon-nutmeg warmth and a silky sauce pooling at the bottom of the dish. You get spoonfuls of tender cake soaked in caramel for very little effort.

Why This Persimmon Pudding Works

It transforms overripe fruit into a dessert that tastes like deep caramelized spice cake. The persimmon pulp keeps everything moist without any fussy technique.

The self-saucing trick means there is no separate pot for a sauce. You scatter brown sugar and butter over the batter, pour boiling water on top, and the oven turns it into a glossy pool.

The whole thing comes together in minutes, and leftovers stay soft for days. It is the kind of dessert that feels generous but asks almost nothing of you.

Ingredients

• 1 1/2 cups ripe Hachiya persimmon pulp: from about 4 very soft fruits, scooped and mashed
• 1 cup all-purpose flour: spooned and leveled
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 large egg: at room temperature
• 1/2 cup whole milk: at room temperature
• 1/4 cup unsalted butter: melted and slightly cooled
• 1 tsp vanilla extract
• 1/2 cup chopped pecans: optional, plus more for topping

For the sauce:

• 1/2 cup packed light brown sugar
• 2 tbsp cold unsalted butter: cut into small cubes
• 1 1/2 cups boiling water

Variations / Substitutions

• No Hachiya persimmons?: You can use canned persimmon pulp, but fresh ripe Hachiyas give the best deep fruit flavor. Do not use firm Fuyu persimmons; they lack the soft, pudding-ready texture.
• Nut swap: Pecans or walnuts both work, or leave them out for a nut-free dessert.
• Dairy-free: Use plant-based milk and vegan butter sticks, and be sure the boiling water stays plain.
• Spice adjustment: You can dial up the ginger or add a pinch of allspice if you like a bolder spice profile.
• Smaller servings: Divide batter among six ramekins and reduce the water to 3/4 cup. Bake 25 to 30 minutes.

For another warm spiced dessert, try our gingerbread cake.

How to Make Sticky Persimmon Pudding

Step 1: Blend the Persimmon Purée with the Sugar and Egg

In a large mixing bowl, whisk together the 3/4 cup granulated sugar, 1 large egg, 1/4 cup melted butter, and 1 tsp vanilla until smooth and slightly paler, about 1 minute by hand. Pour in the 1/2 cup whole milk and whisk again to combine.

Add the 1 1/2 cups persimmon pulp and whisk until the mixture is an even orange color with no streaks of white. The pulp will be glossy and thick, and the batter will smell sweet and slightly floral.

Step 2: Fold in the Dry Ingredients

Sift or stir together the 1 cup flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and all the spices (cinnamon, nutmeg, ginger, cloves) in a separate small bowl, just to break up any lumps. Tip the dry mix into the wet ingredients and fold gently with a rubber spatula until just a few flour streaks remain. Overmixing will make the pudding tough.

Fold in the 1/2 cup chopped pecans now if using, with a few final strokes. The batter will be thick and puffy, and you should see tiny bubbles from the baking powder already starting to work.

Step 3: Transfer the Batter to the Baking Dish

Butter an 8×8-inch ceramic or glass baking dish. Scrape the batter into the dish and spread it evenly to the corners with the spatula. The surface will be lumpy and thick, and that is exactly right.

Step 4: Scatter the Topping Over the Batter

Sprinkle the 1/2 cup packed brown sugar evenly across the batter. Dot the top with the 2 tbsp cold butter cubes. Do not stir.

Slowly pour the 1 1/2 cups boiling water over the whole surface. This will look wrong, like you are flooding the pudding. Trust it. The water will seep down and bubble up around the edges, and that is how the sauce forms.

Step 5: Bake Until Puffed and Golden

Preheat the oven to 350°F (175°C). Slide the dish onto the center rack and bake for 40 to 45 minutes. The top will rise and turn deep golden brown, with cracks where the sauce is bubbling. A toothpick inserted near the center will come out with moist crumbs attached.

The sauce will be actively bubbling along the edges. Let the pudding sit in the dish for about 10 minutes before you serve so the sauce can thicken slightly.

Step 6: Spoon and Serve Warm

Use a large spoon to scoop portions of pudding along with the syrup that has settled underneath. Each bowl should get a generous pool of sauce. Top with a scatter of extra chopped pecans or a dollop of ice cream.

A Few Notes for the Best Pudding

• Choose persimmons that are completely soft and squishy like a water balloon. Firm Hachiya persimmons will leave a chalky, tannic aftertaste.
• The batter will look very thick before you add the hot water. Do not try to thin it; the water will handle that.
• Let the pudding rest for 10 minutes after baking so the sauce thickens from watery caramel into a richer syrup.
• Leftover pieces reheat in a microwave for 30 seconds and stay moist for days.

Bake times by dish size:

Storing Leftovers

• Refrigerate: Covered tightly, the pudding will keep for up to 4 days. The sauce may firm up when cold.
• Reheat: Warm individual portions in the microwave for 30 to 45 seconds, or cover the dish with foil and warm at 300°F (150°C) for about 15 minutes. The sauce will loosen again.

What Goes Well With Sticky Persimmon Pudding

A scoop of vanilla ice cream melting into the warm sauce is hard to beat. For contrast, a cup of strong black coffee cuts through the richness, or steep a chai tea whose cardamom and black pepper echo the pudding’s warm spices. A spoonful of lightly sweetened whipped cream works if you want something cool without extra sweetness.

Frequently Asked Questions

Can I use Fuyu persimmons instead?

No, Fuyu persimmons stay firm even when ripe and do not break down into the smooth pulp needed for this pudding. Only soft, overripe Hachiya persimmons will work.

Why did my pudding turn out dry?

Dry pudding usually means the batter was overmixed or the pudding baked too long. Also check that you used very ripe persimmons; drier pulp will yield a firmer texture.

Can I make this gluten-free?

Yes, swap the all-purpose flour for a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly more crumbly but still saucy.

Can I freeze the baked pudding?

Yes, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat as directed.

Sticky Persimmon Pudding Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups ripe Hachiya persimmon pulp
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 large egg
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (optional)
• 1/2 cup packed light brown sugar
• 2 tbsp cold unsalted butter, cut into cubes
• 1 1/2 cups boiling water

Method

 

1. Whisk the sugar, egg, melted butter, vanilla, and milk, then blend in the persimmon pulp until smooth.
2. Fold in the flour, baking powder, baking soda, salt, and spices until just combined, then fold in the pecans if using.
3. Butter an 8×8-inch baking dish and spread the batter evenly.
4. Sprinkle the brown sugar and dot with the cold butter cubes, then pour the boiling water over the top without stirring.
5. Bake at 350°F (175°C) for 40 to 45 minutes, until puffed and golden, then let rest 10 minutes.
6. Spoon warm pudding and sauce into bowls and serve with extra pecans or ice cream.

Notes

Let the pudding rest for 10 minutes after baking so the sauce thickens from watery to syrupy. If you use ramekins, check for doneness at 25 minutes; the sauce will still bubble and the centers should be set with a slight jiggle.