Savannah Persimmon Pudding with Step by Step Pictures

Savannah Persimmon Pudding

Perfect for the fall, this Savannah Persimmon Pudding tastes great with vanilla ice cream!

Savannah Persimmons

Me and my 21 month old son were walking our neighborhood and we found a strange fruit tree. The leaves had all dropped but bright orange fruit remained. I had had persimmons many years ago and I had made some yummy fall desserts with them. So we grabbed a few and brought them home.
Little Bear with Persimmons

Before you can eat a persimmon it needs to be very, very ripe. If it isn’t ripe enough it drys out your mouth and tastes awful!

Cut Ripe Persimmon

I let our persimmon ripen on the counter for several days, until it was very soft. Then it was ready to make into persimmon pudding.

Persimmon pudding is a like a cake that is super moist, dense, chewy with fall spices. It really is yummy!


1 cup persimmon pulp (about 2 medium fruits)
2 tbsp melted unsalted butter
1 large eggs
1/2 cup white sugar
1/2 cup lightly packed brown sugar
1 tsp vanilla extract
1 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
Pinch nutmeg

  • Preheat oven to 350°F and grease a 9 x 9 inch glass baking pan.
    Dry Ingredients
  • Sift flour, baking powder, salt, cinnamon and nutmeg into a large bowl. Set aside.
    Whisk Wet Ingredients
  • In a medium bowl, whisk together the fruit pulp, butter, egg, sugars and vanilla.
    Mix wet with Dry
  • Slowly add to dry ingredients and mix until just combined.
    Persimmon Batter
  • Spread onto prepared baking pan and bake for 30 minutes or until a toothpick inserted Into the center comes out clean.
    Batter into Dish

Enjoy with some vanilla ice cream or whipped cream.

Savannah Persimmon Pudding
This is the most delicious fall delicacy!