Persimmon Pudding is a traditional American dessert that is as old as America itself. This rich, decadent dessert is great to enjoy around the Fall and Winter holiday seasons. If you have not tried this Old-Fashioned Persimmon Pudding Recipe before, you are in for a real treat!
Although I am not quite sure if Persimmon Pudding originated from the South, it is often enjoyed here and folks have been making it since before the 1900s. Fall is the time that the Native American Persimmon Trees’ fruit ripens, and with that comes many persimmons desserts. Out of all the Persimmon desserts, this one may be my favorite.
How to Store Persimmon Pudding Cake. This pudding cake will keep at a cool room temperature for about 3 days. Refrigerate for longer storage, up to 5 days. For the best flavor, bring the cake to room temperature before serving.
Can You Freeze Leftover Persimmon Pudding?
Yes, you can freeze leftover Persimmon Pudding by cutting it into squares and wrapping each square in plastic wrap. Then place the wrapped squares in a freezer bag or plastic freezer container.
The First and Most Important Step of Making Persimmon Pudding
The first and most important step before we make this old-fashioned persimmon pudding recipe is to make sure you have ripe persimmons. I have a whole post dedicated to just this topic.
The main reason this is important is you do not want to eat an unripe persimmon. American Persimmons are Astringent as opposed to some of the Asian varieties like the Fuyu Persimmon, which is non-astringent.
The Fuyu Persimmon is a Japanese Variety
Both types of persimmons can be used, but I prefer to use the American Classic for this traditional dessert.
If you don’t have access to American Persimmons though, just use ripe Hachiya persimmons or Fuyu Persimmons that you can often find in your local grocery stores.
Check out this post on Asian versus American Persimmons for more information about the two and their differences.
Old Fashioned Persimmon Pudding
FAQ
Do persimmons need to be refrigerated?
Can you refrigerate persimmon pulp?
How long do you bake persimmon pudding?
Beat the eggs and pulp together. Mix in the sugar. Whisk the baking powder, baking soda, salt, with the flour. Add the dry ingredients to wet. Pour in the melted butter. Stir in the spices. Add the sweetened condensed milk. Pour the pudding into greased baking pan. Bake for 1 hour or until sides a brown. How long does persimmon pudding keep?
How do you cook Grandma’s persimmon pudding?
Pour into a deep, oven-proof baking dish (like a Dutch oven). Bake in a preheated 350 degree F oven for 1 hour, 40 minutes. Stir mixture every 20 minutes of baking. Remove from oven, and pour into a serving dish. Let cool completely before refrigerating. For the full recipe for Grandma’s Persimmon Pudding, scroll to the bottom of this post.
How long can you keep leftover persimmon pudding?
Store the leftover Persimmon Pudding in an airtight container in the refrigerator for up to 4 days. Can You Freeze Leftover Persimmon Pudding? Yes, you can freeze leftover Persimmon Pudding by cutting it into squares and wrapping each square in plastic wrap. Then place the wrapped squares in a freezer bag or plastic freezer container.
Does persimmon need to be refrigerated?
Yes, the moist nature of persimmon requires it to be kept in the refrigerator to prevent mold growth. Linking up to Weekend Potluck! If you are looking for an old fashioned persimmon pudding recipe, look no farther. Our version is authentic and pure and full of true persimmon flavor.