Persimmon Pudding

Persimmon Pudding





20 min


40 min



  • 1/2 cup ‏milk
  • 1/4 cup ‏heavy cream
  • 1 ‏cinnamon stick
  • 1 teaspoon ‏vanilla extract
  • 2 ‏eggs
  • 70 grams ‏sugar
  • 1 Tablespoon ‏whiskey
  • 3/4 cup ‏persimmon puree
  • 80 grams ‏all-purpose flour
  • 1/4 teaspoon ‏baking powder
  • 1/4 teaspoon ‏baking soda
  • 1/8 teaspoon ‏salt
  • 60 grams ‏butter

Persimmon Pudding

This persimmon pudding is an excellent way to take advantage of this fall fruit. Completely delicious!


  1. In a small saucepan combine the milk, heavy milk and cinnamon stick. Bring to a boil, moving occasionally. Remove from the heat. Add the vanilla extract, mix, cover and let steep.
  2. Preheat oven to 180°C (350° F). Butter 6 individual ramekins (mine have a 7 oz. capacity) and cover with sugar. Arrange them in a baking dish or roasting pan.
  3. In a big bowl whisk the eggs, sugar, whiskey and persimmon puree until smooth.
  4. In a big bowl sift the flour, baking powder, baking soda and salt. Add the persimmon mixture and whisk until combined. Gently whisk the warm milk into the batter. Add the melted butter and whisk until completely incorporated.
  5. Portion the mixture evenly among the ramekins. Bake until the tops of the cakes are light golden and slightly puffed, 40 to 45 minutes. Carefully transfer the ramekins to a rack. Let cool to room temperature.

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