Grandma’s Persimmon Pudding

What is persimmon pudding?

To most, Persimmon Pudding is an acquired taste and texture experience. This caramelized and sweet soggy style of old-fashioned persimmon pudding is what we grew up eating in North Carolina each fall. We had persimmon trees in our back fields and on our grandmother’s land. A lot of times, my brother and I would pick them up and feed them to the cows or munch on a few ripe ones to fuel our outdoor playing time. My Grandma’s Persimmon Pudding is a vintage recipe, created by the true pioneer farm women of Alamance County, creating and trading their recipes throughout their community. Treasures to be passed down to each generation and hopefully not forgotten.

After my grandmother passed, I received one of her recipe books filled with lots of handwritten recipes, and some from the local community newspaper that she clipped and glued in her little black book from the 1950’s. Every time I make one of her recipes, I feel a little closer to her and special memories come flooding back. Her persimmon pudding was a fall favorite among the Brooks family. Her farmland and pastures were speckled with tall persimmon trees throughout, that gave a huge bounty to harvest and pulp. This recipe was handwritten on the back of an old envelope that was dated 1962.

As you can see, there are no instructions, baking time or temperature.

With the help of my mom, who also has been making delicious persimmon puddings for a LONG time, I have completed the recipe instructions for others to enjoy.

What is a persimmon?

If you are all-together new to persimmon pudding, you might be asking: What is a persimmon? Persimmons are considered a fruit, and there are two major varieties: Asian and North American. Asian persimmons are much larger and don’t soften as much when ripe and the trees only grow to an average of 12 feet in height. North American persimmons are what our family use to make old fashioned persimmon pudding. To me, persimmons have a unique flavor, hard to describe, but almost a mixture of it’s own fall spices baked inside by the sun and touch of sweet carmal”ish” honey flavor.

North American persimmons are orange in color, and the trees grow very tall. Persimmon’s are about 2 inches in diameter and are considered ripe when they fall to the ground and are soft and mushy.There is a small window of opportunity to harvest and use, or freeze.

How do I get persimmon pulp to use in recipes?

A conical shaped steel chinois and wooden pestle is used to separate the skin and seeds from the persimmon pulp. These were common in most houses in the south, but very rare today. (Thanks, and credit to my dad, for taking this photo of their chinois and pestle♥)First, wash your persimmons under cold water, then add to the chinois and mash and use a circular motion to squeeze out pulp through the strainer section into a bowl or container placed underneath. (Special thanks to my mom who harvested and pulped the persimmons for me♥)

NOTE: In my grandmother’s recipe book, she also had notes of using a touch of water or buttermilk to help soften the persimmons while pulping.

If you do not have access to a chinois and pestle, you will need to cut persimmons in half, then tediously remove seeds with a spoon, then scoop out pulp from skin and add to a food processor. Process until smooth, adding a touch of water, if needed. If you are not planning on using the persimmon pulp immediately, place 2 cup portions in freezer-safe plastic bags or air-tight containers and freeze until ready to use. Allow one full day to thaw out in the refrigerator before using.

Let’s begin!

Ingredients:

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg

Wet Ingredients:

• 3 eggs
• 2 cups persimmon pulp
• 2 1/2 cups buttermilk
• 1/2 cup butter, melted and cooled

How to make persimmon pudding

Instructions:

Preheat oven to 325℉ / 162℃.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and all spices.

Next, add all other ingredients ( eggs, persimmon pulp, buttermilk, and melted butter)

Whisk together until smooth and creamy, about one minute. Batter color should be a very light orange.

Pour batter into a 9×13 baking dish and place on middle rack in center of preheated oven.

Bake for 50-60 minutes, or until color is light brown and edges are slightly pulled away from all sides. When checked with a wooden toothpick, it should come out wet, but with no batter attached.

The color transformation is due to the breakdown and caramelization of the persimmons.Let pudding cool to warm and enjoy, or let cool completely, then store in refrigerator until ready to be served. Pudding should easily be cut into squares using a butter knife.

Thank you grandma, for all recipes and family memories filled with love. ♥