Steamed Persimmon Pudding Recipe: Old-Fashioned Spiced Tradition

There’s a reason steamed persimmon pudding has endured for generations—its warm spices and moist texture capture the essence of autumn. This traditional dessert transforms ripe persimmons into a rich, custard-like treat that feels both nostalgic and indulgent.

The steam cooking method ensures a delicate, even texture without drying out the batter. A blend of cinnamon, nutmeg, and cloves enhances the natural sweetness of the fruit, creating a dessert that’s deeply aromatic and perfectly balanced.

What emerges from the steamer is a pudding with a tender crumb and a golden hue, best served warm with a dollop of whipped cream. It’s a timeless recipe that honors tradition while delivering consistent, restaurant-quality results.

Perfect for holiday gatherings or a cozy night in. Let’s bring this classic to life.

Ingredients for Steamed Persimmon Pudding

Warm spices and ripe persimmons create this timeless, custard-like autumn dessert with minimal effort.

The persimmons are non-negotiable here—Fuyu variety (the squat, tomato-shaped ones) must be fully ripe and almost jam-soft to the touch. Specialty produce markets or well-stocked grocery stores like Whole Foods often carry them in late fall. For the spices, Penzeys offers exceptional quality, but any fresh ground spices from your pantry will deliver the aromatic depth this recipe demands.

No Fuyu persimmons? Hachiya persimmons can be used if fully astringent-free (they must be dead-ripe and squishy). Short on time? Canned persimmon puree (like from Melissa’s) works at a 1:1 ratio. For a gluten-free version, cup-for-cup gluten-free flour blend substitutes seamlessly. The whipped cream topping can be swapped for vanilla ice cream or Greek yogurt (drained) if preferred.

The pudding stays moist for 3 days at room temperature in an airtight container, though it’s best served warm the day it’s made. Reheat portions in the microwave (30-second bursts) or steamer. The batter can be prepared 1 day ahead and steamed just before serving. Do not overmix once the baking soda is added (worth the extra minute).

Step-by-Step Instructions for Steamed Persimmon Pudding

Master the technique for this classic dessert with precise steps for perfect texture and flavor.

Step 1: Prepare the Persimmon Puree

Peel the 2 whole Ripe Fuyu Persimmons and remove any seeds. Chop the flesh into small pieces and transfer to a food processor or blender. Process until completely smooth—you should have about 1 cup of puree with no lumps.

The persimmons must be fully ripe; underripe fruit will leave a bitter taste. I strain the puree through a fine-mesh sieve to ensure silky smoothness in the final pudding. This step is crucial for the authentic texture of this old-fashioned dessert.

Step 2: Combine Wet and Dry Ingredients

In a large mixing bowl, whisk together the 0.5 cup Unsalted Butter (melted and cooled), 0.75 cup Granulated Sugar, and 0.5 cup Light Brown Sugar until fully combined. Add the 2 whole Large Eggs, 1 tsp Vanilla Extract, and persimmon puree, whisking until the mixture is smooth and uniform.

In a separate bowl, sift together the 1.5 cups All-Purpose Flour, 1.5 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 0.25 tsp Ground Cloves, 0.5 tsp Baking Soda, and 0.5 tsp Salt. Sifting aerates the flour and distributes the spices evenly throughout the batter.

Step 3: Fold and Transfer to Mold

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix—the batter should be thick but pourable. Overworking the batter develops gluten, which would make the pudding dense rather than tender.

Transfer the batter to a well-greased pudding mold or heatproof bowl. I use a 6-cup capacity mold for this recipe, which allows the pudding to rise properly without overflowing. Smooth the top with the back of a spoon and cover tightly with aluminum foil, securing it with a rubber band or string.

Step 4: Steam to Perfection

Place an upside-down saucer or rack in the bottom of a large pot. Fill the pot with 2 inches of water and bring to a gentle simmer over medium heat. Carefully lower the covered mold into the pot, ensuring the water comes no more than halfway up the sides of the mold.

Cover the pot with a lid and steam for 2 to 2.5 hours. Check the water level occasionally and add more hot water if needed. The pudding is done when a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.

Step 5: Cool and Serve

Carefully remove the mold from the pot and let it cool for 10 minutes before turning out onto a serving plate. The pudding should have a deep golden-brown color and a slightly domed top. If it sticks, run a thin knife around the edges to loosen it before unmolding.

Serve warm or at room temperature, topped with 1 cup Whipped Cream for a traditional finish. The pudding keeps well, covered, at room temperature for up to 2 days, allowing the flavors to deepen over time.

Dietary Considerations for These Flavors

Vegetarian Friendly

This dessert is naturally vegetarian as written, with no meat or fish products in the recipe. The eggs and dairy simply add richness without compromising its meat-free status. It’s a perfect finish to any vegetarian meal. 🌱

Gluten-Free Option

Swap the all-purpose flour for a 1:1 gluten-free baking blend like King Arthur’s or Bob’s Red Mill. The texture will be nearly identical, though I recommend adding ½ tsp xanthan gum for better structure.

Dairy-Free Adaptation

Use coconut oil instead of butter and a dairy-free whipped topping like CocoWhip. The coconut flavor pairs beautifully with persimmon’s natural sweetness. The pudding will be just as moist and tender.

Egg-Free Variation

Replace the eggs with flax eggs—mix 2 tbsp ground flaxseed with 6 tbsp water and let sit for 5 minutes before using. This works well for binding, though the pudding may be slightly denser.

Lower Sugar Option

Reduce the granulated sugar by half and add ¼ cup unsweetened applesauce to maintain moisture. The persimmons’ natural sweetness will compensate. I’ve tested this with good results. ✨

Allergen Note

This recipe contains eggs, dairy, and gluten. For nut allergies, ensure your spices and flour are processed in nut-free facilities. Always check labels to be safe.

Frequently Asked Questions