Missouri Persimmon Pudding
A dense, spiced baked pudding made from wild native persimmon pulp, an autumn dessert tradition across rural Missouri.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 9
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •8x8 baking dish
- •Food mill or sieve
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 12
- carbs
- 44
- protein
- 4
- calories
- 300
Instructions
- 1
Push ripe, soft persimmons through a strainer or food mill to remove seeds and skins.
- 2
Preheat your oven to 350°F. Grease an 8x8 baking dish.
- 3
Whisk the persimmon pulp, sugar, eggs, milk, and melted butter together.
- 4
Mix the flour, baking soda, cinnamon, and nutmeg in a separate bowl.
- 5
Gently stir the dry ingredients into the persimmon mixture until smooth.
- 6
Pour the batter into the greased baking dish.
- 7
Bake for 45-50 minutes until deep amber-brown and set, with a slight jiggle in the center.
- 8
Let it cool slightly. Serve warm with whipped cream if you like.
Chef's tips
Persimmons must be completely ripe and soft, ideally after a frost, or they will taste bitter. The finished pudding should stay dense and moist.
Storage
Refrigerate covered up to 5 days.
Reheating
Serve warm by reheating individual portions briefly in the microwave.
Common mistakes to avoid
- •Using underripe persimmons that give the pudding a bitter, dry taste
- •Baking too long, which makes the pudding dry instead of rich and moist
Serving suggestions
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