Nannie’s Persimmon Pudding
Vintage recipe from my great aunt Nannie Moser Curtis
What is persimmon pudding?
To most, Persimmon Pudding is an acquired taste and texture experience. This caramelized and sweet soggy style of 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. Nannie’s Persimmon Pudding is my favorite, because it really allows the persimmons to be the star of the show, no added spices. It evokes fond memories of enjoying them freshly fallen from the trees on a warm autumn afternoon.
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 its own fall spices baked inside by the sun and touch of sweet caramelish 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 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 theirs♥)
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:
2 cups persimmon pulp
2 cups all-purpose flour
1 tsp baking soda
1/2 cup granulated sugar
pinch of salt (about 1/8 tsp)
2 cups buttermilk
2 large eggs
1 tsp vanilla
1/4 cup butter, melted and cooled
How to make persimmon pudding
Instructions:
Preheat oven to 325℉ / 162℃.
In a large bowl, whisk together flour, baking soda, sugar and salt.
Add persimmon pulp, buttermilk, eggs, vanilla and melted butter and whisk together until blended well and smooth.
(Batter will be light orange in color.)
Pour batter into 9x13 baking dish. (We always use glass baking dishes for persimmon pudding, no particular reason that I know of, but I’ve never seen it baked in a metal pan.)
Place on middle rack in center of the oven and bake for 50-60 minutes. The pudding will caramelize while baking and transform into a light brown color.
Pudding is done when light brown and when checked with a toothpick, comes out wet, but with no batter attached. Also, pudding should be slightly pulled away from sides of baking dish.
Let cool on a rack until firm. It should slice into squares very easily when cut with a butter knife. You can enjoy slightly warm, or cold. Refrigerate leftovers.
Especially great with coffee!
Enjoy!
💜Julie
Nannie's Persimmon Pudding
Ingredients
Instructions
- Preheat oven to 325℉ / 162℃.
- In a large bowl, whisk together flour, baking soda, sugar and salt.
- Add persimmon pulp, buttermilk, eggs, vanilla and melted butter and whisk together until blended well and smooth.
- Pour batter into 9x13 baking dish. (We always use glass baking dishes for persimmon pudding, no particular reason that I know of, but I’ve never seen it baked in a metal pan.)
- Place on middle rack in center of the oven and bake for 50-60 minutes. The pudding will caramelize while baking and transform into a light brown color.
- Pudding is done when light brown and when checked with a toothpick, comes out wet. Also, pudding should be slightly pulled away from sides of baking dish.
- Let cool on a rack until firm. It should slice into squares very easily when cut with a butter knife. You can enjoy slightly warm, or cold. Refrigerate leftovers.
Nutrition Facts
Calories
161.45Fat (grams)
2.71 gSat. Fat (grams)
1.1 gCarbs (grams)
28.8 gFiber (grams)
0.56 gNet carbs
28.24 gSugar (grams)
10.4 gProtein (grams)
5.14 gSodium (milligrams)
164.43 mgCholesterol (grams)
35.45 mg
