Ingredients

How to make it

  • Preheat oven to 325.
  • Beat pulp, sugar, and eggs until thoroughly blended. Add the soda to the buttermilk and stir until the foaming stops. Blend into pulp mixture, then mix in flour, vanilla, cinnamon, baking powder, and salt. Stir in the cream.
  • Melt the butter in a 13x9x2 baking pan, swirl to coat pan (you know, like making cornbread), then pour the butter into the batter and mix well. Pour the batter into the pan and bake about 45 minutes, until set.
  • This is not a cake. If it doesn't fall on its own (it should), drop the pan a couple of times. Serve with whipped cream.
  • ABOUT PERSIMMONS: You can buy Japanese persimmons in supermarkets, mostly grown in California. They're about the size of a large plum. There are two general types of Japanese persimmon: The "hard" persimmons, that can be sliced, and the "soft" persimmons, that cannot and are pulped. The fuyu is one of the latter, and is often found in produce departments of larger supermarkets.
  • All Japanese persimmon types are inferior to the American persimmon (Diospyros virginiana), whose fruits are much smaller and quite intense in flavor. As far as I know, nobody outside Indiana even knows the American persimmon exists, much less cultivates the fruit. You can use fuyus from the store (buy only very soft fruits, and pulp them in a food mill), or you can find American persimmon pulp (Dillman Farms in Indiana sells it here: http://www.dillmanfarm.com/ or you can google persimmon pulp and see what you find. If you have a persimmon tree or know where there are some, wait until the first frost to harvest, or the persimmons will be so tart you'll pucker for a week.) The American persimmon will give you far superior results to the fuyu, which isn't as flavorful.

Reviews & Comments 6

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  • BradONeill 1 year ago
    I live in California and have been buying frozen persimmons at a specialty grocery store not far from my house. I usually just wait for them to thaw out and then nosh on them throughout the day, but I've recently started cooking with them. They are from Korea, I think, the Hachiya (sp?) type, very tasty!
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  • davemilc 4 years ago
    I have access to a lot of persimmon trees and have made persimmon pudding a few years back. I would like to know the best way to process the pulp from the tree to the finished product. My persimmons are all about the size of golf balls. Some are orange to a dark reddish color, while others are still yellow/green and still not quite ready. Do you wait till they fall to the ground or pick them when they look ripe? Do you remove the seeds or is there some tool to squeeze the pulp with the seeds still in? Any help would be greatly appreciated! E-mail me at davemilc@yahoo.com Thank You! Also, will the fruit ripen after they are picked?
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    " It was excellent "
    warsawnan ate it and said...
    Persimmon pudding was one of the best things my grandma would make for us. She had her own persimmon trees (Bedford, IN), which I'm sure had a lot to do with the deliciousness of her pudding. She's been gone a long time, and I never got her recipe. This one sounds like grandma's, and I'm gonna give it a try for my own grandkids. Thanks for sharing!
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  • persimmonpudding 5 years ago
    As of two days ago I've confirmed that Dillman Farm will again have persimmon pulp this year. They expect to start making it available about the third week of October and sell while supplies last until about Christmas.
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  • persimmonpudding 6 years ago
    Slowly but surely I am amassing more sources for pulp. I live in your area but mean to highlight sources from all over the tree's range. If you have any sources not on my site, please let me know and I'll add them. Dillman's stopped selling pulp last year. I am not sure why as I've heard different accounts.
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  • sday5 6 years ago
    thanks for all that great information on the persimmon. There are a few people outside of Indiana that know and enjoy the American persimmon.
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