Persimmon Pudding (Steamed Fruit Pudding)

Brief Overview

Persimmon pudding is one of those quietly treasured desserts tucked into the culinary traditions of the American Midwest. It is rich, warming, and steeped in nostalgia, especially for those who grew up with it during autumn harvests.

This dense steamed pudding is deeply rooted in seasonal cooking, making the most of ripe wild persimmons when they are at their sweetest. Served with whipped cream or a drizzle of cream sauce, persimmon pudding brings both comfort and character to the dessert table.

Though not as widely known as pumpkin pie or cobbler, it holds a loyal following in regions where wild persimmon trees grow. The dish captures the essence of cooler months, offering a deep, molasses like sweetness with just enough spice to evoke memories of family gatherings and chilly evenings by the fire.

What Is Persimmon Pudding?

Persimmon pudding is not a custard nor a cake, though it sits somewhere between the two. It is typically baked or steamed in a low oven, resulting in a moist, almost fudgy texture that feels more like a steamed English dessert than a typical American pie. The key is using fully ripe, almost jam soft persimmons, which break down into a rich pulp.

Once baked, the pudding forms a slightly chewy crust on the edges while remaining tender in the centre. Some versions are poured into shallow pans to create a firm, sliceable finish, while others are softer and served with a spoon. Either way, it is a dessert meant to be eaten warm, ideally shared, and always savoured slowly.

Ingredients and Taste

At the heart of persimmon pudding is the persimmon itself, usually the American variety which is small and intensely sweet when ripe. The pulp is combined with flour, sugar, eggs, milk, baking soda and spices such as cinnamon and nutmeg. Some recipes add butter for richness, while others lean on buttermilk for a gentle tang.

The result is a deep, earthy sweetness that pairs beautifully with the warmth of the spices. The texture is dense but smooth, closer to a sticky toffee pudding than a sponge cake. The edges may caramelise slightly during baking, giving an extra layer of depth and flavour. Every bite is rich, soothing and unmistakably tied to the autumn season.

A Taste of History

Persimmon pudding has its roots in early American home cooking, particularly in states like Indiana and Kentucky, where wild persimmons grow in abundance. Settlers would gather the fruit in late autumn, once frost had sweetened them, and use them in breads, preserves and puddings. It was a practical way to make use of local ingredients.

Over time, the dish became a seasonal staple, especially around the holidays. It was passed down through generations, often with each family adding its own twist. Today, while commercial versions are rare, homemade persimmon pudding continues to thrive in community cookbooks and church gatherings.

Though humble in origin, persimmon pudding is a dessert with lasting charm. It brings people together with its depth of flavour, unpretentious preparation and ties to the land it comes from. Whether tried for the first time or returned to each year, it leaves a lasting impression on the palate and the memory.

How to make Traditional Persimmon Pudding  

A cold weather classic from the American Midwest, persimmon pudding is rich, dense and warmly spiced. Made with ripe native persimmons and gently steamed to preserve their deep autumnal sweetness, it resembles British style steamed puddings in texture but carries its own distinct American charm. Expect a moist, almost cake like pudding with a custardy middle and a caramelised edge. It’s often served warm with a drizzle of cream or a dollop of whipped topping. See the recipe card at the bottom for printable directions

Ingredients

• 1 cup ripe American persimmon pulp (from about 3 to 4 soft persimmons)
• 1 cup plain flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 large eggs
• 1 cup whole milk
• 2 tbsp unsalted butter, melted and cooled
• ¾ cup granulated sugar
• 1 tsp vanilla extract

Cooking Instructions

Step 1: Prepare the Persimmons

Scoop out the pulp from fully ripe, soft American persimmons using a spoon. Pass it through a fine mesh sieve or food mill to remove seeds and fibrous bits. Measure out one cup of smooth pulp and set aside.

Step 2: Preheat the Oven and Set Up the Steam Bath

Preheat your oven to 160°C (325°F). Fill a deep roasting tray with hot water to about halfway up the sides and place it on the lower rack. This steam bath helps create the pudding’s signature moist texture.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. This ensures even distribution and helps prevent clumping in the final batter.

Step 4: Blend the Wet Ingredients

In a large bowl, beat the eggs thoroughly. Whisk in the milk, melted butter, sugar and vanilla extract. Stir until the sugar dissolves and the mixture is smooth.

Step 5: Incorporate the Persimmon Pulp

Add the prepared persimmon pulp to the wet mixture and stir gently until fully combined. The mixture should be a soft amber colour and slightly thick.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet, stirring just until no dry flour remains. Do not overmix, as this can make the pudding heavy rather than tender.

Step 7: Prepare the Baking Dish

Grease a 20 centimetre (8 inch) square or round baking dish with butter. Pour the batter into the dish and cover tightly with foil to prevent water from seeping in during baking.

Step 8: Bake in the Steam Bath

Place the dish into the preheated water filled roasting tray. Bake for 1 hour and 15 minutes. The pudding is ready when the centre is set but still has a gentle wobble, like soft custard.

Step 9: Cool Slightly Before Serving

Remove the dish carefully from the oven and let it rest for 15 minutes, still covered. This allows the pudding to firm up slightly, making it easier to serve warm without collapsing.

Final Step: Serve and Enjoy

Spoon the warm pudding into bowls and top with pouring cream, whipped cream or even a scoop of vanilla ice cream. A dusting of nutmeg or a splash of bourbon cream adds an extra note of indulgence.

Cooking Tips for Perfect Persimmon Pudding

• Use only fully ripe, soft American persimmons. Unripe ones are bitter and astringent.
• Sifting the persimmon pulp gives a smoother texture and prevents fibrous bites.
• Keep the foil tight while baking to retain steam and avoid a dry crust.
• For a richer flavour, substitute part of the milk with evaporated milk or a splash of heavy cream.
• Let the pudding rest before serving to enhance its custardy consistency.

Persimmon Pudding (Steamed Fruit Pudding)

A warm, spiced dessert made with ripe American persimmons and steamed to moist perfection. This traditional pudding offers a rich, custard-like texture with hints of cinnamon and nutmeg, best enjoyed with cream or ice cream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 1 cup ripe American persimmon pulp from about 3 to 4 soft persimmons
• 1 cup plain flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 large eggs
• 1 cup whole milk
• 2 tbsp unsalted butter melted and cooled
• ¾ cup granulated sugar
• 1 tsp vanilla extract

Instructions

 

• Scoop out the pulp from fully ripe, soft American persimmons using a spoon. Pass it through a fine mesh sieve or food mill to remove seeds and fibrous bits. Measure out one cup of smooth pulp and set aside.
• Preheat your oven to 160°C (325°F). Fill a deep roasting tray with hot water to about halfway up the sides and place it on the lower rack. This steam bath helps create the pudding’s signature moist texture.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. This ensures even distribution and helps prevent clumping in the final batter.
• In a large bowl, beat the eggs thoroughly. Whisk in the milk, melted butter, sugar and vanilla extract. Stir until the sugar dissolves and the mixture is smooth.
• Add the prepared persimmon pulp to the wet mixture and stir gently until fully combined. The mixture should be a soft amber colour and slightly thick.
• Gradually add the dry ingredients into the wet, stirring just until no dry flour remains. Do not overmix, as this can make the pudding heavy rather than tender.
• Grease a 20 centimetre (8 inch) square or round baking dish with butter. Pour the batter into the dish and cover tightly with foil to prevent water from seeping in during baking.
• Place the dish into the preheated water filled roasting tray. Bake for 1 hour and 15 minutes. The pudding is ready when the centre is set but still has a gentle wobble, like soft custard.
• Remove the dish carefully from the oven and let it rest for 15 minutes, still covered. This allows the pudding to firm up slightly, making it easier to serve warm without collapsing.
• Spoon the warm pudding into bowls and top with pouring cream, whipped cream or even a scoop of vanilla ice cream. A dusting of nutmeg or a splash of bourbon cream adds an extra note of indulgence.

Keyword Persimmon, Pudding

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