Carolina Persimmon Pudding
A dense, spiced baked pudding made from wild American persimmon pulp, a fall dessert rooted in native fruit foraged across the Piedmont and mountains.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Food mill
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 10
- carbs
- 48
- protein
- 5
- calories
- 300
Instructions
- 1
Preheat your oven to 325°F. Grease a baking dish with butter.
- 2
Whisk the persimmon pulp, sugar, and eggs together in a bowl until smooth.
- 3
Stir in the milk and melted butter.
- 4
Mix the flour, baking soda, cinnamon, and nutmeg in a separate bowl.
- 5
Gently stir the dry ingredients into the persimmon mixture until just combined.
- 6
Pour the batter into your prepared baking dish.
- 7
Bake for 55-65 minutes. It should turn deep amber with a slight jiggle in the center.
- 8
Let it cool slightly. Serve it warm or chilled with whipped cream.
Chef's tips
Use only soft, fully ripe American persimmons, as unripe fruit tastes unpleasantly dry and bitter. Press the pulp through a food mill to remove all seeds and skins.
Storage
Refrigerate covered up to 4 days.
Reheating
Serve chilled or at room temperature; warming is not traditional.
Common mistakes to avoid
- •Using unripe persimmons that taste chalky and bitter
- •Skipping the straining step, leaving hard skins and seeds in the batter
Serving suggestions
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