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Aunt Edna’s Persimmon Pudding: A Taste of Home

I can still remember the scent of autumn that would fill Aunt Edna’s kitchen every year. It wasn’t just the leaves turning or the woodsmoke in the air; it was her persimmon pudding. As kids, we’d sneak into the kitchen, drawn by the sweet, spicy aroma, hoping for a warm spoonful straight from the pan. It was a comfort – a taste of family, tradition, and pure, unadulterated love baked into every bite. Now, years later, I’m so happy to share this piece of my childhood with you.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 16
Yield: One 9″ x 13″ baking dish
Dietary Type: Vegetarian (can be made dairy-free with substitutions)

Ingredients

For the Pudding:

1 1/4 cups sugar
2 eggs
2 cups persimmon pulp (see instructions for preparation)
1 cup buttermilk
1 teaspoon baking soda
1/4 lb (1 stick) butter, melted
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 cups flour

For the Sauce:

1 cup brown sugar
1/2 cup water
1 tablespoon flour
1 tablespoon butter
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon clove

Equipment Needed

Large mixing bowl
2-cup container
Whisk
Fruit sieve (or food mill)
9″ x 13″ baking dish
Small saucepan

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9″ x 13″ baking dish by generously buttering it. This prevents the pudding from sticking and gives it a lovely golden crust.
In a large bowl, beat together the eggs, sugar, and persimmon pulp until well combined. This mixture forms the base of the pudding, so ensure it’s smooth and even.
Preparing the Persimmon Pulp: This is the most important part! Collect about 2/3 of a plastic grocery bag full of ripe, wild or tame persimmons. They should be very soft and slightly squishy. Mash the persimmons through a fruit sieve or food mill to separate the pulp from the seeds and skin. The pulp should be smooth and free of any hard bits. If you don’t have a sieve, you can carefully scoop out the pulp, being diligent to avoid any seeds or skin, but using a sieve or mill is preferable.
In a separate 2-cup container, whisk together the buttermilk and baking soda. The mixture will expand in volume as the baking soda reacts with the acid in the buttermilk. Be sure to use a container large enough to accommodate this expansion!
Add the buttermilk mixture to the egg and persimmon mixture, and blend well. This step is crucial for ensuring the pudding has the right consistency.
In a separate bowl, whisk together the flour, spices (cloves, nutmeg, ginger, and cinnamon), baking powder, and salt. This ensures the spices are evenly distributed throughout the pudding.
Fold the dry ingredients into the wet ingredients. Be careful not to overmix – just combine until the flour disappears. Overmixing can lead to a tough pudding.
Add the melted butter last, and blend well. The melted butter adds richness and moisture to the pudding.
Pour the pudding mixture into the prepared 9″ x 13″ baking dish.
Bake for 40 minutes at 350 degrees F (175 degrees C), or until a toothpick inserted into the center comes out clean. The pudding should be set and slightly golden brown.
Prepare the Sauce: While the pudding is baking, prepare the sauce. In a small saucepan, combine the brown sugar, water, flour, butter, nutmeg, cinnamon, and clove.
Bring the sauce to a boil over medium heat, stirring constantly, until it thickens. This usually takes several minutes. Be patient and keep stirring to prevent the sauce from burning.
Remove the pudding from the oven and pour the hot sauce evenly over the top.
Allow the pudding to cool slightly before serving. This allows the sauce to soak into the pudding and the flavors to meld.

Expert Tips & Tricks

Persimmon Pulp Quality: The quality of your persimmon pulp is key. Ensure your persimmons are very ripe and soft for the best flavor and texture. Taste the pulp before adding it to the recipe; it should be sweet and slightly tangy.
Spice Adjustments: Feel free to adjust the spices to your liking. If you prefer a stronger cinnamon flavor, add a little more. If you’re not a fan of cloves, reduce the amount slightly.
Preventing a Soggy Bottom: To avoid a soggy bottom on your pudding, ensure your oven is properly preheated and that the baking dish is well-buttered.
Dairy-Free Option: To make this pudding dairy-free, substitute the buttermilk with your favorite non-dairy milk (almond, soy, or oat milk work well) mixed with 1 tablespoon of lemon juice or apple cider vinegar. Use a plant-based butter substitute.
Make-Ahead Tip: The persimmon pulp can be prepared a day or two in advance and stored in the refrigerator until ready to use.

Serving & Storage Suggestions

Aunt Edna always served her persimmon pudding warm, straight from the oven. A dollop of whipped cream or a scoop of vanilla ice cream is the perfect complement.

Leftover persimmon pudding can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.

While freezing is not recommended due to the texture changes, individual portions can be frozen for up to a month if tightly wrapped. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Please note that the following nutritional information is an estimate and may vary depending on ingredient substitutions and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	8g	12%
Saturated Fat	5g	25%
Cholesterol	45mg	15%
Sodium	265mg	11%
Total Carbohydrate	45g	15%
Dietary Fiber	1g	4%
Sugars	30g	N/A
Protein	3g	6%

Variations & Substitutions

Gluten-Free Persimmon Pudding: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to add 1 teaspoon of xanthan gum to help bind the ingredients.
Spice it Up: Add a pinch of cayenne pepper to the sauce for a hint of heat.
Nutty Persimmon Pudding: Sprinkle chopped walnuts or pecans on top of the pudding before baking for added texture and flavor.
Regional Adaptation: If you have access to other fall fruits, such as apples or pears, you can add a cup of diced fruit to the pudding batter for extra flavor and texture.

FAQs (Frequently Asked Questions)

Q: What if I can’t find persimmons?
A: While persimmons are key to this recipe, it may be challenging to find them depending on your location. Check local farmers’ markets in the fall, or consider ordering online. You can’t really substitute them with another fruit without significantly changing the taste.

Q: How do I know when the persimmon pudding is done?
A: Insert a toothpick into the center of the pudding. If it comes out clean or with just a few moist crumbs, it’s done. The top should also be set and lightly golden brown.

Q: Can I use store-bought persimmon pulp?
A: While fresh persimmon pulp is best, you can use store-bought if necessary. Be sure to choose a high-quality pulp without added sugars or preservatives.

Q: What can I serve with persimmon pudding?
A: Persimmon pudding pairs well with whipped cream, vanilla ice cream, or a drizzle of maple syrup. It’s also delicious on its own!

Q: Why is my pudding grainy?
A: This can happen if the sugar isn’t fully dissolved or if the persimmon pulp is not smooth. Ensure the sugar is well beaten into the wet ingredients, and use a fine-mesh sieve or food mill to create a smooth pulp.

Final Thoughts

Aunt Edna’s Persimmon Pudding is more than just a dessert; it’s a slice of history, a warm hug on a cold day, and a reminder of the simple joys of family and tradition. I encourage you to try this recipe and share it with your loved ones. Feel free to experiment with variations and make it your own. And most importantly, savor every delicious bite! Let me know what you think!

Aunt Edna’s Persimmon Pudding Recipe