Persimmon Pudding with Lemon Sauce

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1/4 cup unsalted butter

1 cup sugar

2 eggs, well beaten

11/2 cups very ripe persimmon pulp, mashed

2 cups unbleached flour

2 teaspoons baking powder

1/4 cup brandy or rum

2 teaspoons Vanilla Bean Paste or 1 tablespoon Rain’s Choice pure Vanilla Extract

1 teaspoon ground coriander

1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 cup pitted, chopped dates

1 cup toasted, coarsely chopped walnuts


Preheat oven to 350 degrees. Place a pan of water in the bottom of the oven to provide extra humidity.

Place chopped dates in the brandy or rum, and allow to rest there for 20 minutes (or longer).

Cream butter and sugar until light and fluffy. Add eggs, and beat well. Incorporate the persimmon pulp, flour, baking powder, coriander, dates soaked in brandy, vanilla extract and walnuts. Mix well. Pour into six buttered custard cups, a Bundt mold, or bread pans. In small containers the puddings should be done in about 25 minutes; in a mold it may take nearly an hour. Check with a skewer or thin knife. It should come out clean. Add more water to the pan in the oven if necessary.

Set on wire rack to cool. When completely cool, remove from pan(s) and wrap until ready to use (see Note).

Serve warm with lemon sauce and vanilla-flavored whipped cream.


You can make Persimmon Pudding ahead of time and store in the refrigerator. For additional flavor, and to keep the pudding very moist, wrap it in a towel that is dampened with additional vanilla brandy. The pudding also freezes well.