Persimmon Pudding Recipe: Tips for Making Pudding Cake

Persimmon pudding is a cake consisting of ripe persimmons, various spices, flour, butter, and eggs. A bit of demerara sugar on top provides a light crunch, contrasting with the soft cake. The pudding is delicious as-is, but a dollop of bourbon-laced whipped cream or vanilla ice cream transforms it into a decadent holiday treat.

There are several types of persimmons, but soft Hachiyas are the best option for this pudding. You can eat all three varieties raw, but wait until they are fully ripe; otherwise, they can be astringent.

• American persimmons: American persimmons, also known as wild persimmons, are small and slightly tangy. They don’t travel well, so they’re not commonly available at grocery stores. Instead, persimmon lovers on the East Coast and the Southern United States forage for these elusive fruits. If you can get ahold of them, soft-when-ripe American persimmons work well in persimmon pudding.
• Fuyu persimmons: Fuyu persimmons are round and have a flat bottom. Firm when ripe, Fuyus are great for slicing and dicing. You can chop them up and fold them into the batter for persimmon pudding, but they aren’t soft enough to use on their own.
• Hachiya persimmons: Hachiya persimmons are oval with a slight teardrop shape. They aren’t ripe until the flesh is completely soft. To use Hachiyas in persimmon pudding, cut them in half and scoop out the flesh.

Here’s how to make the most tender and flavorful persimmon pudding:

1. 1. Choose the right persimmons. For this recipe, opt for Hachiya persimmons, which have an elongated shape. Make sure they’re fully ripe before using. The texture should be soft and almost jelly-like.
2. 2. Sift the dry ingredients. To keep this cake extra tender and light, sift the ingredients. Sifting the dry ingredients together ensures even distribution throughout the batter.
3. 3. Use a blend of sugars. This persimmon pudding recipe calls for three types of sugar. Granulated sugar adds pure sweetness, brown sugar contributes molasses-like tanginess, and a topping of demerara sugar adds crunch.