Grandma’s Secret: Old Fashioned Persimmon Pudding Recipe

There’s something magical about recipes passed down through generations. They’re more than just instructions; they’re stories, memories, and a tangible link to our past. One such culinary treasure is Old Fashioned Persimmon Pudding. This dessert, rich in flavor and history, is a delightful way to enjoy the unique taste of persimmons, especially during the fall and winter months when they are at their peak.

This recipe isn’t just about creating a delicious pudding; it’s about embracing a tradition, slowing down, and savoring the simple pleasures of home cooking. Persimmon pudding is a celebration of seasonal ingredients and a reminder of the comforting flavors of yesteryear. It’s a dish that evokes feelings of warmth, nostalgia, and a deep connection to family and heritage.

Before we dive into the recipe, let’s explore the fascinating world of persimmons.

## The Persimmon: A Fall Fruit with a Rich History

Persimmons are beautiful orange fruits that ripen in the late fall. There are two main types commonly used in the United States: the American persimmon ( *Diospyros virginiana*) and the Japanese persimmon ( *Diospyros kaki*).

* **American Persimmons:** These are smaller and more astringent than their Japanese counterparts. Astringency refers to a mouth-puckering sensation caused by tannins. American persimmons need to be incredibly ripe, almost to the point of being mushy, to lose their astringency and develop their sweet, honey-like flavor. When fully ripe, they are incredibly delicious and perfect for making pudding.

* **Japanese Persimmons:** These are larger and come in two varieties: *Hachiya* (acorn-shaped) and *Fuyu* (tomato-shaped). *Hachiya* persimmons are astringent until completely ripe, while *Fuyu* persimmons can be eaten while still firm, like an apple.

For old fashioned persimmon pudding, the traditional choice is the American persimmon due to its intense flavor when ripe. However, if you can only find *Hachiya* persimmons, they can be used as a substitute, ensuring they are incredibly soft and ripe.

Persimmons have been a food source for centuries. Native Americans used them extensively, and early settlers quickly adopted them into their cuisine. Persimmon pudding, in particular, became a staple in many households, especially in the Midwest and Southern United States.

## Choosing the Right Persimmons

The key to a successful persimmon pudding lies in using ripe, flavorful persimmons. Here’s how to choose them:

* **For American Persimmons:** Look for fruit that is deep orange in color and feels very soft to the touch. They should almost feel like they are about to burst. Avoid any fruit that is still firm or has a greenish tinge, as it will likely be astringent.

* **For Hachiya Persimmons:** Similar to American persimmons, *Hachiya* persimmons should be incredibly soft and deep orange. They should feel like a water balloon filled with pulp.

* **For Fuyu Persimmons:** While *Fuyu* persimmons are not traditionally used in persimmon pudding, if you are feeling adventurous, ensure they are fully ripe and have a deep orange color. Their flavor will be milder than the other two varieties.

If your persimmons are not quite ripe, you can ripen them by placing them in a paper bag with an apple or banana. The ethylene gas released by these fruits will help accelerate the ripening process.

## Gathering Your Ingredients

Now that you know about persimmons, let’s gather the ingredients for our Old Fashioned Persimmon Pudding recipe. This recipe uses simple, wholesome ingredients that you likely already have in your pantry.

**Ingredients:**

* **1 cup Persimmon Pulp:** This is the heart of the pudding, so make sure you use ripe, flavorful persimmons. (About 6-8 American persimmons or 3-4 Hachiya persimmons)
* **1 cup All-Purpose Flour:** Provides the structure for the pudding. You can also use a gluten-free blend for a gluten-free version.
* **1 teaspoon Baking Soda:** Helps the pudding rise and become light and airy.
* **1/2 teaspoon Salt:** Enhances the flavors of the other ingredients.
* **1 teaspoon Ground Cinnamon:** Adds warmth and spice to the pudding.
* **1/2 teaspoon Ground Nutmeg:** Complements the cinnamon and adds a nutty flavor.
* **1/4 teaspoon Ground Cloves:** Provides a subtle warmth and depth of flavor.
* **1/2 cup (1 stick) Unsalted Butter, Melted:** Adds richness and moisture to the pudding.
* **1 cup Granulated Sugar:** Sweetens the pudding. You can adjust the amount to your liking.
* **1 cup Milk:** Adds moisture and helps to bind the ingredients together.
* **1 Large Egg, Beaten:** Helps to bind the ingredients and adds richness.
* **1 teaspoon Vanilla Extract:** Enhances the flavors of the other ingredients.

**Optional Toppings:**

* Whipped Cream
* Vanilla Ice Cream
* Hard Sauce
* Caramel Sauce
* Chopped Nuts (Walnuts or Pecans)

## Preparing the Persimmon Pulp

The first step in making persimmon pudding is preparing the persimmon pulp. This process can be a bit messy, but it’s well worth the effort.

1. **Wash the Persimmons:** Rinse the persimmons under cold water to remove any dirt or debris.

2. **Remove the Calyx:** The calyx is the green leafy part at the top of the fruit. Gently pull it off.

3. **Scoop Out the Pulp:** Using a spoon, scoop out the pulp from the persimmons into a bowl. Avoid including any seeds or skin.

4. **Mash the Pulp:** Use a fork or potato masher to mash the pulp until it is smooth. You can also use a food processor or blender for a smoother consistency, but be careful not to over-process it.

5. **Measure the Pulp:** Measure out 1 cup of persimmon pulp for the recipe. If you have more or less, you can adjust the other ingredients accordingly. For instance, if you have slightly less pulp, you can reduce the amount of milk or flour slightly.

## Step-by-Step Instructions for Old Fashioned Persimmon Pudding

Now that you have your ingredients and persimmon pulp ready, let’s make the pudding!

1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Grease and flour a 8×8 inch baking dish. You can also use a 9-inch round cake pan.

2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures that the baking soda and spices are evenly distributed throughout the pudding.

3. **Combine Wet Ingredients:** In a separate large bowl, combine the melted butter, sugar, milk, egg, and vanilla extract. Whisk until well combined.

4. **Add Persimmon Pulp:** Add the persimmon pulp to the wet ingredients and whisk until well combined.

5. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough pudding. A few lumps are okay.

6. **Pour into Baking Dish:** Pour the batter into the prepared baking dish, spreading it evenly.

7. **Bake:** Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness around 45 minutes.

8. **Cool:** Let the pudding cool in the baking dish for at least 15-20 minutes before serving. This allows the pudding to set up slightly and makes it easier to slice.

9. **Serve:** Serve warm, topped with your favorite toppings, such as whipped cream, vanilla ice cream, hard sauce, caramel sauce, or chopped nuts.

## Tips for Making the Best Persimmon Pudding

* **Use Ripe Persimmons:** This is the most important tip! Ripe persimmons are essential for a flavorful and delicious pudding.
* **Don’t Overmix:** Overmixing the batter can result in a tough pudding. Mix until just combined.
* **Adjust Sweetness to Taste:** The amount of sugar can be adjusted to your liking. If you prefer a less sweet pudding, reduce the amount of sugar slightly.
* **Add Other Spices:** Feel free to add other spices to the pudding, such as ginger or cardamom.
* **Use Different Types of Milk:** You can use different types of milk, such as almond milk or soy milk, for a dairy-free version.
* **Add Nuts or Dried Fruit:** Add chopped nuts or dried fruit, such as raisins or cranberries, to the batter for added flavor and texture.
* **Make it Ahead:** Persimmon pudding can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
* **Experiment with Toppings:** Get creative with your toppings! Try different sauces, fruits, or nuts.

## Variations on the Classic Recipe

While the classic Old Fashioned Persimmon Pudding is delicious on its own, there are many ways to customize the recipe to suit your taste preferences.

* **Persimmon Pudding with Apples:** Add diced apples to the batter for a fruity twist.
* **Persimmon Pudding with Cranberries:** Add dried cranberries to the batter for a tart and festive flavor.
* **Persimmon Pudding with Chocolate Chips:** Add chocolate chips to the batter for a decadent treat.
* **Spiced Persimmon Pudding:** Increase the amount of spices or add other spices, such as ginger or cardamom, for a more pronounced flavor.
* **Vegan Persimmon Pudding:** Substitute the butter with coconut oil or vegan butter, the milk with almond milk or soy milk, and the egg with a flax egg or applesauce.

## Serving Suggestions

Persimmon pudding is a versatile dessert that can be enjoyed in many different ways.

* **Warm:** Serve the pudding warm, straight from the oven, for a comforting and satisfying treat.
* **Cold:** Serve the pudding cold, straight from the refrigerator, for a refreshing dessert.
* **With Whipped Cream:** Top the pudding with a dollop of whipped cream for a classic and elegant presentation.
* **With Vanilla Ice Cream:** Serve the pudding with a scoop of vanilla ice cream for a decadent and indulgent dessert.
* **With Hard Sauce:** Drizzle the pudding with hard sauce for a boozy and flavorful topping.
* **With Caramel Sauce:** Drizzle the pudding with caramel sauce for a sweet and gooey treat.
* **With Chopped Nuts:** Sprinkle the pudding with chopped nuts, such as walnuts or pecans, for added texture and flavor.

## The History of Persimmon Pudding

Persimmon pudding has a long and rich history in the United States. It is believed to have originated in the Midwest and Southern United States, where persimmons are abundant.

Early settlers learned about persimmons from Native Americans, who had been using them as a food source for centuries. They quickly incorporated persimmons into their cuisine, creating dishes such as persimmon bread, persimmon jam, and, of course, persimmon pudding.

Persimmon pudding became a staple in many households, especially during the fall and winter months when persimmons were in season. It was a way to use up the abundance of persimmons and create a delicious and comforting dessert.

Over time, the recipe for persimmon pudding has been passed down through generations, with each family adding their own unique twist. Today, persimmon pudding remains a beloved dessert, enjoyed by people of all ages.

## Finding Persimmons

Finding persimmons can be a bit of a challenge, depending on where you live. Here are some tips for finding them:

* **Farmers Markets:** Check your local farmers markets in the fall. You may be able to find fresh persimmons from local growers.

* **Specialty Grocery Stores:** Some specialty grocery stores, such as Whole Foods or Trader Joe’s, may carry persimmons.

* **Online Retailers:** You can also find persimmons online from various retailers.

* **Grow Your Own:** If you have the space, consider growing your own persimmon tree. This is the best way to ensure that you always have a supply of fresh persimmons.

## Storing Persimmon Pudding

If you have leftover persimmon pudding, you can store it in the refrigerator for up to 3 days. To store the pudding, cover it tightly with plastic wrap or transfer it to an airtight container. Reheat the pudding before serving.

You can reheat persimmon pudding in the microwave, oven, or on the stovetop.

* **Microwave:** Heat the pudding in the microwave for 30-60 seconds, or until warmed through.

* **Oven:** Preheat your oven to 350°F (175°C). Place the pudding in an oven-safe dish and bake for 10-15 minutes, or until warmed through.

* **Stovetop:** Place the pudding in a saucepan and heat over medium heat, stirring occasionally, until warmed through.

## Conclusion

Old Fashioned Persimmon Pudding is more than just a dessert; it’s a connection to the past, a celebration of seasonal ingredients, and a reminder of the simple pleasures of home cooking. This recipe, passed down through generations, is a delicious and comforting way to enjoy the unique flavor of persimmons.

So, gather your ingredients, embrace the tradition, and savor the warmth and nostalgia of Old Fashioned Persimmon Pudding. It’s a taste of history that you’ll cherish for years to come. This simple, flavorful dessert is sure to become a family favorite, bringing joy and warmth to your table.

Enjoy!