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Persimmon Pudding

This rich wintery pudding is a variant of Marion Cunningham’s recipe from the Breakfast Book."


About 2 ripe persimmons, enough to make 1 cup puree
2 teaspoons baking soda
1/4 pound unsalted butter
1 1/2 cups sugar
2 eggs
1 tablespoon rum
1 cup unbleached white flour
1 teaspoon cinnamon, preferably freshly ground
1/2 teaspoon salt
1 cup chopped walnut pieces or pecans
1/2 cup raisins


Preheat the oven to 325 °F. Cut the persimmons in half and scrape the flesh out of the skin; puree in a blender or food processor. Add the baking soda to the puree. (The puree will thicken.) Cream the butter and the sugar together; add the eggs, lemon juice, and rum; mix until well blended. Combine the dry ingredients and stir them in. Add the persimmon mixture; beat until well mixed, then stir in the nuts and raisins.

Pour the batter into a greased Bundt or load pan. Place in a large baking pan to make a hot water bath, then add enough hot water to come 2 inches up the side of the Bundt or loaf pan. Cover the baking pan with foil and bake for 2 hours, until the pudding is set.

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Serves eight to ten

Nutritional Information
Per Serving

no nutrition information available

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