A pudding in the British sense, this dense, moist cake is redolent of warm baking spices and a hint of orange zest and Grand Marnier, giving it a distinctly autumnal appeal. With our convenient dried Persimmon, this delicious pudding can be made at any time of the year.

Prep time: 0 min

Cook time: 80 min

Total time: 80 min

Persimmon Pudding
Copyright Recipe © 2015 Woodland Foods


Makes 12 servings


  1. Place persimmons in large bowl, and add boiling water to cover. Let sit for 30 minutes, until persimmons are fully softened.

  2. Drain liquid, and transfer to food processor. Process to pulpy purée, in batches if necessary. You will need about 2 cups purée. Set aside any excess purée for another use. Let cool slightly.

  3. Preheat oven to 350°F and arrange rack in center. Coat inside of 9-inch by 13-inch baking dish with butter. Set aside.

  4. Whisk together flour, baking powder, nutmeg, salt, baking soda, cinnamon and orange zest in large bowl, breaking up any lumps.

  5. Combine cooled persimmon purée, milk, brown sugar and eggs in bowl of stand mixer with whisk attachment. Blend on low speed until evenly incorporated. Add melted butter and Grand Marnier, and continue whisking until just blended.

  6. Add flour mixture in three parts, letting each addition incorporate and scraping down sides of bowl before adding next, until no dry mixture is visible.

  7. Scrape batter into prepared baking dish, transfer to oven and bake until tester inserted into center of pan comes out clean, about 40 minutes. Serve topped with whipped cream and garnished with additional persimmon if desired.