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 bagt persimmon budding med krydderier og fløde

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 til, når du tilbereder denne ret

Brug kun meget modne Hachiya persimmons - de skal være gelébløde.
Hæld frugtkødet med en ske og kassér skind og frø.
Blend frugtkødet for en jævn konsistens, før det tilsættes til dejen.
Spring ikke krydderierne over - de balancerer den naturlige sødme.
Brug en bradepande af glas eller keramik til jævn madlavning.
Lad den hvile 10-15 minutter efter bagning for at stivne.
Serveres bedst lun med fløde eller is.
Sæt rester på køl og opvarm forsigtigt for at nyde igen.
Erstat en del af fløden med inddampet mælk for rigdom.
Denne opskrift fungerer også godt som individuelle buddinger i ramekins.

Server den med forslag

Frisk flødeskum eller vaniljeis
Et skvæt varm karamelsauce
Hakkede ristede pekannødder eller valnødder til knas
Varm kaffe eller chai te
En side af stuvede æbler eller pærer

Ofte stillede spørgsmål

Q: Kan jeg bruge Fuyu persimmons i stedet for?
A: Nej, denne opskrift kræver den bløde frugtkød af meget modne Hachiya-persimmons. Fuyu-varianter er for faste og mindre søde.

Spørgsmål: Kan jeg lave dette før tid?
A: Ja! Du kan bage dagen før og varme forsigtigt i ovnen inden servering.

Q: Hvordan ved jeg, om en persimmon er moden nok?
A: Modne Hachiya persimmons skal føles som en vandballon - blød og næsten gelatinøs indeni.

Q: Kan jeg fryse persimmon budding?
A: Ja, afkøl helt, pak det tæt ind og frys i op til 2 måneder. Tø op natten over og varm op inden servering.

Q: Hvad hvis jeg ikke har friske persimmons?
A: Du kan bruge frossen frugtkød, hvis det er tilgængeligt, eller nogle gange kan du finde pulp i krukker i special- eller onlinebutikker.

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Gammeldags bagt persimmon budding med krydderier og fløde

Old-Fashioned Baked Persimmon Pudding with Spices and Cream

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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 til, når du tilbereder denne ret

Server den med forslag

Ofte stillede spørgsmål

Chef's Recommendation

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