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.
How do I get persimmon pulp to use in recipes?
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:
How to make persimmon pudding
Instructions:
Preheat oven to 325℉ / 162℃.