Dessert: United States – Indiana – Indiana Persimmon Pudding

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 2 cups (480 g) ripe American persimmon pulp (see instructions for prep)
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 3 large eggs, approx. 150 g
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup (240 ml) buttermilk
- 2 cups (240 g) all-purpose flour
- 1 tsp (5 ml) baking soda
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground nutmeg
- 1/4 tsp (1.25 ml) ground cloves (optional)
- 1/2 tsp (2.5 ml) fine salt
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
- Whipped cream or vanilla ice cream, for serving (optional)

Instructions

Short Description:
A dense, cake-like baked pudding made from native American persimmon pulp, warmly spiced with cinnamon and nutmeg and often served warm with cream or ice cream.

Regional Notes:
This Indiana version uses small, intensely flavored native American persimmons (Diospyros virginiana) rather than Asian varieties and is baked to a dense, cake-like texture rather than steamed. Traditional Midwestern seasoning—cinnamon and nutmeg—and optional chopped walnuts reflect local tastes and autumn harvest traditions.

1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch (23 x 23 cm) baking pan or a 9x5-inch (23 x 13 cm) loaf pan and set aside.
2. Prepare persimmon pulp: select very ripe American persimmons (soft, jelly-like). Halve fruits and scoop pulp into a bowl, removing seeds and large fibrous bits. For a finer texture, press pulp through a medium-mesh sieve with the back of a spoon to remove any remaining bits; measure 2 cups (480 g) pulp when finished.
3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt. Set dry mixture aside.
4. In a large bowl, beat the eggs with both sugars until pale and slightly thickened, about 1–2 minutes. Stir in the melted butter, buttermilk, and vanilla until combined.
5. Fold the persimmon pulp into the wet mixture until evenly distributed. Stir in the chopped nuts if using.
6. Add the dry ingredients to the wet mixture and fold gently until just combined; do not overmix. The batter will be fairly thick.
7. Pour batter into the prepared pan and smooth the top. Bake in the preheated oven 50–60 minutes (for 9x9 pan) or 60–70 minutes (for loaf pan), until the top is set, slightly springy, and a toothpick inserted near the center comes out with only a few moist crumbs.
8. Remove from oven and allow to cool in the pan at least 15–20 minutes before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.
9. Leftovers can be covered and refrigerated for up to 4 days; reheat gently in a low oven before serving.