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Persimmon Pudding

A British-style cake with a custardy center, this fruity dessert has roots in the American South
Prep Time 15 mins
Cook Time 30 mins
Cooling time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 12


  • 9 by 13 pan


Persimmon pudding

  • 2 cups pureed persimmon pulp
  • 1 cup packed brown sugar
  • ½ cup melted butter
  • 3 eggs
  • 2 cups milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon ginger
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Caramel sauce

  • 1 cup packed brown sugar
  • ¼ cup milk
  • ½ cup butter
  • 1 teaspoon vanilla extract


  • Preheat your oven to 300 degrees F. Grease a 9” by 13” pan and set aside.
  • Combine melted butter, brown sugar, vanilla, ginger, milk, and eggs in a mixing bowl. Mix thoroughly.
  • Combine flour, baking soda, baking powder, and cinnamon in a separate bowl.
  • Add ⅓ of your dry ingredients to your wet ingredient mixture and stir. Then add ⅓ of your persimmon pulp to aforementioned mixture and stir. Repeat this process until all three are combined. The batter will be very runny.
  • Transfer the batter to a 9" x 13" greased baking dish and bake for 30 minutes.
  • While the pudding is baking, make your caramel caramel sauce. Combine sugar, milk, and butter over medium heat. Bring to a boil, cook until thickened (1-2 minutes) before removing from heat. Stir in vanilla extract.
  • Serve persimmon pudding warm, drizzled with caramel sauce. It will have a cake-like crust and a custard-like center.
Keyword cake, fruit, pudding