Steamed Persimmon Pudding Recipe: Old-Fashioned Spiced Moistness

This steamed pudding brings old-world charm to your dessert table with its moist, spiced goodness. A traditional treat that highlights persimmon’s natural sweetness.

Perfect for holiday gatherings, this recipe delivers a tender texture that melts in your mouth. Simple ingredients, timeless results.

Ingredients for Steamed Persimmon Pudding

Traditional ingredients create this moist, spiced dessert with timeless appeal and natural sweetness.

Persimmons must be fully ripe—look for Fuyu variety with deep orange color and slight softness. Whole Foods or Asian markets often carry the best selection. The flour should be sifted to ensure a tender crumb, and King Arthur brand is a reliable choice for consistent results. Use room-temperature ingredients for even mixing.

No Fuyu persimmons? Hachiya persimmons can work if fully astringent-free (very soft). Swap raisins for dried cranberries or chopped dates. If avoiding nuts, omit or replace with toasted oats. For extra moisture, a spoonful of applesauce can replace some butter.

Store leftovers covered in the fridge for up to 5 days. Reheat gently by steaming again or microwaving with a damp paper towel. The pudding freezes well for 3 months—wrap tightly to prevent drying.

Step-by-Step Instructions for Steamed Persimmon Pudding

This old-fashioned method guarantees a moist, spiced pudding with perfect texture every time.

Step 1: Prepare the Persimmons and Wet Ingredients

Peel and finely dice the 2 whole Ripe Fuyu Persimmons until you have a uniform, soft texture. I always check that they’re fully ripe—slightly squishy to the touch—to ensure maximum sweetness in the finished pudding.

In a large mixing bowl, whisk together the melted and cooled 0.5 cup Unsalted Butter, 1 cup Granulated Sugar, and 0.5 cup Light Brown Sugar until smooth and fully combined. Then add the 2 whole Large Eggs one at a time, mixing well after each addition. Stir in the diced persimmons, 1 tsp Vanilla Extract, and 0.5 cup Whole Milk.

Step 2: Combine the Dry Ingredients

In a separate bowl, sift together the 1.5 cups All-Purpose Flour, 1.5 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 0.5 tsp Ground Ginger, 1 tsp Baking Soda, and 0.5 tsp Salt. Sifting is crucial here—it aerates the flour for a lighter texture in the pudding.

Gradually fold the dry mixture into the wet ingredients, stirring just until no flour streaks remain. Be careful not to overmix, as this can make the pudding dense rather than tender. Now, gently fold in the 0.5 cup Raisins and 0.5 cup Chopped Walnuts to distribute them evenly throughout the batter.

Step 3: Prepare the Steamer and Pudding Mold

Fill a large pot with about 2 inches of water and bring it to a gentle simmer. Place a heatproof bowl or steamer insert over the pot, ensuring it doesn’t touch the water. Lightly grease a heatproof pudding mold or large ramekin with butter to prevent sticking.

Pour the batter into the prepared mold, leaving about 1 inch of space at the top for expansion. Cover the mold tightly with foil, securing it with kitchen twine to create a seal. This prevents water from seeping into the pudding during steaming.

Step 4: Steam to Perfection

Carefully place the covered mold into the steamer, cover the pot with a lid, and steam over medium-low heat for 2 to 2.5 hours. Check the water level occasionally, adding more hot water as needed to maintain the 2-inch depth.

You’ll know the pudding is done when a toothpick inserted into the center comes out clean and the top springs back lightly when touched. The pudding should have a deep golden-brown color and a moist, dense crumb with visible flecks of persimmon and spices.

Step 5: Rest and Serve

Remove the mold from the steamer and let it cool for 10 minutes before turning the pudding out onto a serving plate. This brief rest helps it hold its shape while still warm.

Serve the pudding slightly warm or at room temperature, with a dollop of whipped cream or a drizzle of caramel sauce. The textures of the raisins and walnuts will contrast beautifully with the smooth, spiced pudding. For best results, enjoy within a day of making, as the moisture is at its peak.

Flavor Customization for This Recipe

Spice Variations

Swap the ground cinnamon for 1 tsp pumpkin pie spice for a more complex warm flavor. For a citrus twist, add 1 tsp orange zest to the batter—it brightens the persimmon’s natural sweetness beautifully. I love how this small change transforms the pudding. 💛

Fruit Swaps

Replace raisins with ½ cup dried cranberries for a tart contrast. For extra moisture, add ½ cup diced apples along with the persimmons. These variations keep the texture interesting while adding new flavor dimensions.

Nut Options

If walnuts aren’t your favorite, try ½ cup pecans or ½ cup hazelnuts instead. Toast them first at 350°F for 8 minutes to enhance their natural oils. Each nut brings its own unique crunch and richness.

Sweetness Adjustments

Reduce the granulated sugar by ¼ cup if your persimmons are extra sweet. For a deeper flavor, swap light brown sugar for dark brown sugar. This adds molasses notes that pair wonderfully with the spices. 🔥

Texture Tweaks

For a denser pudding, replace ½ cup milk with ½ cup Greek yogurt. For a lighter version, fold in 1 whipped egg white at the end. These small changes let you customize the pudding to your preferred consistency.

Frequently Asked Questions