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Persimmon Pudding

Persimmons grow abundantly here in San Diego County, and I look forward to them every Fall. This spicy, custard-like pudding is my favorite! Persimmon Pudding

Serves 4-6.

  • 2-3 Hachiya persimmons (enough for 1 cup puree)
  • 1/4 tsp baking soda
  • 1/4 c sugar
  • 1 c all-purpose flour
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/4 tsp cinnamon
  • 1/8 tsp allspice
  • pinch cloves
  • pinch nutmeg
  • 1 c milk
  • 1 egg
  • 1 Tbsp melted butter


  1. Cut persimmons in quarters lengthwise. Remove core and peel. Puree in a kitchen chopper or food processor, or mince and mash by hand. Place 1 cup of puree in large bowl.
  2. Preheat oven to 350 degrees F. Butter a 4-cup (small) baking dish and set aside.
  3. Stir the baking soda and sugar into the persimmon pulp and set aside to thicken.
  4. Sift together flour, baking powder, salt and spices. Add to the persimmon mixture; stir until blended. (If too thick to stir, mix with hands.)
  5. Whisk together milk, egg and butter and add to the persimmon mixture. Mix with spoon or hands to get a thick, well-blended batter. Spoon into the baking dish and smooth top.
  6. Place dish on baking sheet and bake uncovered for 60 minutes, or until the top has numerous fissures and is well-set. Cool 30 minutes before serving. Serve warm as it is, or with vanilla ice cream, milk, or whipped topping.

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