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I'm amazed at how superior your vanilla is!
- Des, The Grommet


We will be closed Friday, December 21st through Sunday, January 6th. Orders placed during this time will be shipped upon our return.
Orders must be placed by Noon on December 20th in order to ship before our holiday closure.

I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Persimmon Pudding with Lemon Sauce

   This is a rich, traditional-style pudding.  It’s closer to a very moist cake in texture than what we think of as pudding.  With lemon sauce and whipped cream, it’s divine!

Persimmon Pudding
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  1. 1/4 cup unsalted butter
  2. 1 cup sugar
  3. 2 eggs, well beaten
  4. 1-1/2 cups very ripe persimmon pulp, mashed
  5. 2 cups unbleached flour
  6. 2 teaspoons baking powder
  7. 1/4 cup brandy or rum
  8. 2 teaspoons vanilla bean paste or
  9. 1 tablespoon Rain's Choice Pure vanilla extract
  10. 1 teaspoon ground coriander
  11. 1/2 teaspoon cinnamon
  12. 1/2 teaspoon freshly grated nutmeg
  13. 1/2 cup pitted, chopped dates
  14. 1 cup toasted, coarsely chopped walnuts
  1. Preheat oven to 350 degrees. Place a pan of water in the bottom of the oven to provide extra humidity.
  2. Place chopped dates in the brandy or rum, and allow to rest there for 20 minutes (or longer).
  3. 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.
  4. Set on wire rack to cool. When completely cool, remove from pan(s) and wrap until ready to use (see Note).
  5. Serve warm with lemon sauce and vanilla-flavored whipped cream.
  1. 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.

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (, a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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