Old-Fashioned Indiana Persimmon Pudding

Why you’ll love it

• Moist, deeply spiced and almost fudgy, with a gorgeous dark caramel color.
• Two bowls and one pan: no mixer, no crust and no fuss.
• A true heirloom fall dessert that is perfect for Thanksgiving and potlucks.

Quick facts

Ingredients

For the persimmon pudding

• 2 cups (480 g) ripe persimmon pulp (from about 4 very soft Hachiya persimmons or 2 lb / 900 g wild American persimmons)
• 1 tsp baking soda
• 3 large eggs, at room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 1/2 cups (360 ml) buttermilk
• 1/4 cup (60 ml) heavy cream
• 1 tsp vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 6 tbsp (85 g) unsalted butter, melted and slightly cooled, plus more for the pan

For the whipped cream

• 1 cup (240 ml) cold heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Step-by-step method

1. Prepare the pan. Heat the oven to 325°F (165°C) with a rack in the center. Generously butter a 9×13-inch (23×33 cm) metal baking pan.

2. Make the pulp. Cut the persimmons in half, scoop out the soft flesh and discard the skins, stems and any seeds. Purée the flesh in a food processor, or press it through a sieve or food mill, until smooth. Measure 2 cups (480 g).

3. Add the baking soda. Put the pulp in a large bowl and stir in the baking soda. The pulp will thicken and darken slightly; that is normal and gives the pudding its traditional color.

4. Mix the wet ingredients. Whisk in the eggs one at a time, then the granulated sugar, brown sugar, buttermilk, heavy cream and vanilla until smooth.

5. Add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg. Add to the persimmon mixture in two additions, whisking just until no dry flour remains. Fold in the melted butter.

6. Bake. Pour the batter into the prepared pan and smooth the top. Bake 50 to 60 minutes, until the top is deep brown, the edges pull away from the pan and the center is set.

7. Cool and serve. Cool the pudding on a wire rack at least 30 minutes; it will sink slightly in the center as it cools, which is normal. Meanwhile, whip the cold cream with the powdered sugar and vanilla to soft peaks. Cut the pudding into squares and serve warm or at room temperature with the whipped cream.

How to know it is done

The pudding is done when the center no longer jiggles when you gently shake the pan, the top springs back lightly when pressed, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Do not wait for a completely clean toothpick: persimmon pudding is meant to be dense and moist, and overbaking makes it dry.

Tips for the best result

• Use only fully ripe Hachiya persimmons: they should feel like a water balloon and look almost translucent. Underripe Hachiyas are very astringent and will make the pudding taste chalky.
• Very ripe Fuyu persimmons can be used too, but they have a milder flavor; add an extra 1/4 tsp cinnamon.
• If using a glass baking dish, lower the oven to 300°F (150°C) and start checking at 45 minutes.
• Persimmon pulp freezes perfectly. Freeze it in 2-cup portions during the season and make this pudding all year.

Variations and substitutions

• With nuts: fold 3/4 cup (85 g) chopped toasted pecans or walnuts into the batter.
• With raisins or dates: add 3/4 cup (110 g) raisins or chopped dates tossed in 1 tbsp of the flour.
• Brown sugar sauce: instead of whipped cream, simmer 1/2 cup (100 g) brown sugar, 4 tbsp butter and 1/2 cup (120 ml) heavy cream 3 minutes and spoon it warm over each square.
• Smaller batch: halve the recipe (use 2 eggs) and bake in an 8×8-inch (20×20 cm) pan for 40 to 45 minutes.
• Gluten-free: replace the flour with a 1:1 gluten-free baking flour that contains xanthan gum.

Make ahead

Bake the pudding up to 2 days ahead. Cool completely, cover tightly and refrigerate. Serve it cold, at room temperature or rewarmed: microwave individual squares 15 to 20 seconds, or warm the whole pan, covered with foil, in a 300°F (150°C) oven for 15 minutes. Whip the cream just before serving.

Storage and reheating

Keep the pudding covered in the refrigerator up to 5 days; it stays moist and the spices deepen. To freeze, wrap individual squares in plastic wrap and then foil and freeze up to 3 months. Thaw overnight in the refrigerator and rewarm as above.