For two years, Michael tried to properly describe persimmon pudding to me.
“It’s not a cake. Or a pudding. Or uh. It’s really dark, dense, sticky, and soooooo gooooood.”
I would just take his word for it.
Then his mom handed me the recipe, and everything changed.
I had never really played with Hachiya persimmons before. They’re the ones that you have to allow to get all gross and goopy before you can use them for anything, so the appeal was low. Now I have persimmon pudding.
This recipe only has a tiny amount of wiggle room. It’s prepared a certain way for a certain outcome. Please follow the directions before going your own way!
- 1 cup sugar (I use Raw turbinado sugar.)
- 1 cup flour (Any gluten-free flour mix is fine. I use a standard rice flour mix and add 1/2 tsp xanthan gum.)
- 2 teaspoon baking soda
- 1/4 teaspoon salt (Pink Himalayan is great for baking!)
- 1 teaspoon cinnamon
- 1 cup persimmon pulp
- 3 tablespoons hot water
- 2 tablespoons melted coconut oil (or shortening or butter)
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1/2 cup chopped dates
- 1/2 cup chopped nuts (I highly recommend walnuts for this recipe.)
What To Do:
- Preheat the oven to 300F
- Put a baking dish with 1-inch of water in it at the bottom of the oven (you’re going to steam your pudding)
- Mix the dry ingredients together
- Add and mix the wet ingredients
- Add the raisins, dates, and walnuts, stir in carefully
- Pour into a well-greased loaf pan
- Bake/steam for 2 hours until the pudding is nearly black and has pulled away from the sides of the dish as pictured above.
- This recipe seems to come out better when it’s doubled.
- About 5 Hachiya persimmons will yield you about 2 cups of pulp.
The smell of persimmon pudding baking in our house for two hours drives us nearly mad, but the wait is totally worth it. This is fruitcake done right!