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Persimmon Pudding Dessert

Sticky Persimmon Pudding Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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 8x8-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.