Q: Can I use Fuyu persimmons instead?

A: No, this recipe requires the soft pulp of very ripe Hachiya persimmons. Fuyu varieties are too firm and less sweet.

Q: Can I make this ahead of time?

A: Yes! You can bake the day before and reheat gently in the oven before serving.

Q: How do I know if a persimmon is ripe enough?

A: Ripe Hachiya persimmons should feel like a water balloon—soft and almost gelatinous inside.

Q: Can I freeze persimmon pudding?

A: Yes, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight and reheat before serving.

Q: What if I don’t have fresh persimmons?

A: You can use frozen pulp if available, or sometimes find jarred pulp in specialty or online stores.

Pudim de caqui assado à moda antiga com especiarias e creme

Old-Fashioned Baked Persimmon Pudding with Spices and Cream

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

1 hour

Calories

290

If you’ve ever had a tree full of soft, ripe Hachiya persimmons and wondered what to do with them, persimmon pudding is your answer. This rich, warmly spiced dessert is a vintage classic, often passed down through Southern or Midwestern families as a fall and winter favourite.

Despite its name, it's not a creamy custard or stovetop pudding — it’s more like a moist cake baked low and slow until the sugars caramelise and the centre sets to perfection.

The flavour of ripe persimmons is somewhere between apricot and pumpkin, with an earthy sweetness that shines when paired with cinnamon, nutmeg, and vanilla. When you scoop it warm from the baking dish and top it with whipped cream or ice cream, it becomes a deeply comforting experience.

Whether you're baking for a holiday table or just using up backyard fruit, this old-fashioned treat is one of the best ways to celebrate seasonal abundance.

Image of Old-Fashioned Baked Persimmon Pudding with Spices and Cream

Ingredients

2 cups persimmon pulp (from very ripe Hachiya persimmons)
1 1/2 cups sugar
2 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp vanilla extract
1 tbsp melted butter

View Cart (0) Checkout

Directions

Preheat oven to 325°F (165°C). Grease a 9x9-inch baking dish.
In a large bowl, whisk together persimmon pulp, sugar, eggs, milk, cream, vanilla, and melted butter until smooth.
In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
Gradually stir dry ingredients into the persimmon mixture until fully blended.
Pour batter into prepared dish and bake for 55–65 minutes, or until a toothpick comes out clean and the pudding is firm in the centre.
Let cool slightly before serving. Best enjoyed warm with whipped cream or vanilla ice cream.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 5 grams; 25%
Cholesterol: 55 milligrams; 18%
Sodium: 240 milligrams; 10%
Carbs: 46 grams; 17%
Protein: 4 grams
Sugar: 32 grams
Fiber: 2 grams

10 dicas para cozinhar este prato

Use apenas muito caquis Hachiya maduros - eles devem ser macios como gelatina.
Retire a polpa com uma colher e descarte as cascas e sementes.
Misture a polpa para obter uma textura uniforme antes de adicionar à massa.
Não pule os temperos – eles equilibram a doçura natural.
Use uma assadeira de vidro ou cerâmica para cozinhar uniformemente.
Deixe descansar por 10 a 15 minutos após assar para firmar.
Melhor servido quente com creme ou sorvete.
Leve as sobras à geladeira e reaqueça delicadamente para saborear novamente.
Substitua parte do creme por leite evaporado para enriquecer.
Esta receita também funciona bem como pudins individuais em ramequins.

Sirva com sugestões

Chantilly fresco ou sorvete de baunilha
Um fiozinho de molho de caramelo quente
Nozes ou nozes torradas picadas para crocante
Café quente ou chá chai
Um acompanhamento de maçãs ou peras cozidas

Perguntas frequentes

P: Posso usar caquis Fuyu?
R: Não, esta receita requer a polpa macia de caquis Hachiya bem maduros. As variedades Fuyu são muito firmes e menos doces.

P: Posso fazer isso com antecedência?
R: Sim! Você pode assar no dia anterior e reaquecer delicadamente no forno antes de servir.

P: Como posso saber se um caqui está maduro o suficiente?
R: Os caquis Hachiya maduros devem parecer um balão de água - macio e quase gelatinoso por dentro.

P: Posso congelar pudim de caqui?
R: Sim, deixe esfriar completamente, embrulhe bem e congele por até 2 meses. Descongele durante a noite e reaqueça antes de servir.

P: E se eu não tiver caquis frescos?
R: Você pode usar polpa congelada, se disponível, ou às vezes encontrar polpa em frasco em lojas especializadas ou online.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."

Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

De volta ao blog

Item adicionado ao seu carrinho

Pudim de caqui assado à moda antiga com especiarias e creme

Old-Fashioned Baked Persimmon Pudding with Spices and Cream

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 dicas para cozinhar este prato

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

País/região

Linguagem

Seu carrinho (0)

Old-Fashioned Baked Persimmon Pudding with Spices and Cream

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 dicas para cozinhar este prato

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

Related Blogs

Seu carrinho (0)