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Persimon pudding

This is from the southern states of America where they grow persimon trees. It's so easy to make and rather delicious. The pulpy persimon lends itself easily to pudding.
Adapted from Little Sweet Baker's Recipe(https://www.littlesweetbaker.com/persimmon-pudding-cake-6/)
Course: Dessert, Pudding, Teatime
Cuisine: American
Keyword: Dessert, Kaki fruit, Persimmons, Persimon, Sharon fruit
Servings: 10


  • Baking tray 20cm x 10cm approximately


  • 5 persimons, skinned and blended
  • 60 g salted butter
  • 2 large eggs
  • 1 tsp vanilla paste
  • 200 g light brown sugar
  • 200 ml maple syrup or sugar
  • 250 g plain flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 tbsp ground cinnamon
  • handful pistachio nibs


  • Preheat the oven to 180ºC. Grease the baking tin with butter.
  • In a medium bowl, whisk together the fruit pulp, butter, eggs, sugar, maple syrup and vanilla. 
  • Mix flour, baking powder, salt and cinnamon into a large bowl. 
  • Slowly add the dry ingredients to the wet. Using a rubber spatula, scrape the mixture into the baking tin.
  • Bake for 30 to 45 minutes or until an inserted skewer comes out clean.
  • Sprinkle with pistachio nibs. Will last for a week.