Arkansas Persimmon Pudding
A dense, spiced steamed pudding made from wild native persimmon pulp, foraged in the fall across Arkansas woodlands.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Baking dish
- •Fine mesh sieve
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 11
- carbs
- 46
- protein
- 4
- calories
- 300
Instructions
- 1
Heat your oven to 325°F. Grease a baking dish.
- 2
Push ripe persimmon pulp through a fine mesh strainer to remove skins and seeds.
- 3
Whisk the sugar, flour, baking soda, and cinnamon together in a bowl.
- 4
Beat the eggs in a separate bowl. Whisk in the persimmon pulp, milk, and melted butter.
- 5
Mix the wet and dry ingredients together until smooth.
- 6
Pour the batter into your prepared baking dish.
- 7
Bake for 45-50 minutes. The center should be set and turn a deep amber color.
- 8
Let it cool slightly before slicing. Serve warm or at room temperature.
Chef's tips
Use only soft, fully ripe persimmons picked after a frost so they do not taste bitter. Top with whipped cream to balance the dense sweetness.
Storage
Store covered at room temperature for 2 days or refrigerate for up to a week.
Reheating
Warm individual slices in the microwave for 20-30 seconds.
Common mistakes to avoid
- •Using unripe persimmons, which makes the pudding taste dry and bitter
- •Skipping the strainer step, leaving skin and seed pieces in the batter
Serving suggestions
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