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Persimmon Pudding

I experimented a bit with a recipe I found on Saveur and I was convinced I had ruined it beyond all eat-ability. It took a very long time to set in the oven and I eventually pulled it out while it was still a bit wiggly. However, I went ahead and tried it and, I am happy to report,  the first bite was pure bliss in flavor. After a while it will set and look like a very moist cake. The process of cooking down gives the pudding an unbelievably decadent richness. It doesn’t look like its Saveur counterpart but it sure is tasty.  I served it at Thanksgiving with very positive results. This tastes just like the holidays!


  • Pulp from enough halved ripe persimmons to make 3-4 cups |You need to buy the squishy variety of persimmon, not the hard ones.|
  • 1 cup sugar
  • 2 eggs, beaten
  • 1½ cups buttermilk  |I used almond milk plus 1 tablespoon vinegar. Let sit for five minutes.|
  • 1 tsp. baking soda
  • 1½ cups flour
  • 1 tsp. baking powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla
  • Pinch salt
  • ¼ cup coconut milk
  • 4 tbsp. butter, melted (I used vegan butter.)


  1. Preheat oven to 350 F.
  2. Beat your pulp, eggs, vanilla and milk together with a hand mixer.
  3. Sift all your dry ingredients together.
  4. Slowly beat your dry mixture into the wet mixture until well combined.
  5. Line your pan with baking paper.  If you don’t use paper, butter your pan with the melted butter.
  6. Add your cake batter to the pan and drizzle butter over the top. Stir into the batter with a butter knife. I divided my cake into two separate pans because of my tiny oven. 
  7. Bake until it’s very brown, has crispy edges,  smells wonderful and has some firmness to the middle.  It took me about 1 1/2 hours each in my little oven. Let sit for a few minutes before cutting into and serve with something to cut the intense flavor (ice cream is the best best best…)

Recipe Adapted From: Saveur.com


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