Iowa Persimmon Pudding
A dense, spiced steamed-style cake made from wild American persimmon pulp, historically made in southern Iowa where the native fruit grows.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •9x13 baking dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 12
- carbs
- 48
- protein
- 4
- calories
- 310
Instructions
- 1
Heat the oven to 350°F. Grease a 9x13 baking dish.
- 2
Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a bowl.
- 3
In another bowl, whisk the persimmon pulp, sugar, and eggs until smooth.
- 4
Stir in the milk and melted butter.
- 5
Gently mix the dry ingredients into the wet mixture until just combined.
- 6
Pour the batter into the prepared baking dish.
- 7
Bake for 45 to 50 minutes until the center is set and moist. A toothpick should come out mostly clean.
- 8
Let it cool slightly. Slice and serve warm.
Chef's tips
Use persimmons that are completely soft and ripe so they do not taste chalky or bitter. Strain the pulp to remove any seeds and skins for a smooth texture.
Storage
Refrigerate covered for up to 4 days.
Reheating
Warm individual portions in the microwave for 20 to 30 seconds.
Common mistakes to avoid
- •Using underripe persimmons, which creates an unpleasant, mouth-drying taste.
- •Baking too long, which dries out the moist, dense pudding.
Serving suggestions
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