A Different Christmas Pudding.
As you can tell by the name of the recipe, it is Mama Ging’s Persimmon Pudding. But, according to her granddaughter, my friend Susan, it might actually be Mama Ging’s mother’s recipe. Either way, it’s a cherished family recipe, and it’s tried and true.
Out of the blue, Susan’s brother sent me some persimmons from his garden in California and, from New Hampshire, Susan sent me the recipe for the pudding: a persimmon convergence in Arizona this week!
The pudding is simple to make, and it is served with molasses whipped cream. The whipped cream was a revelation to me – it is perfect for spiced cakes and puddings such as this. For these purposes, I prefer it to the quotidian confectioners sugar-sweetened whipped cream.
I must admit that I have never eaten a persimmon. They weren’t a thing of my childhood – or adulthood. Susan made the pudding for me recently and, up to that point, I just thought of them as a suspicious orange fruit that shows up late in autumn in the markets. Suspicions now cast aside, I can imagine enjoying this Christmas pudding every year.
~ David
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Mad Dog
December 28, 2024 at 6:46 amI will have to try that! I’ve only ever eaten fresh caquis (Spanish) from the Boqueria.
Cocoa & Lavender
December 28, 2024 at 8:32 amI will have to try a fresh one. I did a little language check, as I knew them in their Italian — cachi. I learned French is kaki, and that Spanish, as you noted, is caqui. Oddly, in German it is Persimmon. Go figure.
Karen (Back Road Journal)
December 28, 2024 at 7:00 amI too have never eaten a persimmon but I’m sure I would enjoy the dessert.
Cocoa & Lavender
December 28, 2024 at 8:33 amMaybe we both need to try one someday, Karen!
Mimi Rippee
December 28, 2024 at 8:00 amWe had persimmons when I lived in Davis, California. I was never sure about the texture. I guess I preferred them on the less ripe side. But this cake! It’s gorgeous!!! Happy New Year!
Cocoa & Lavender
December 28, 2024 at 8:34 amI will have to bite the bullet and try one, Mimi. Thanks — I was really pleased at how well the cake came out!
Jeff the Chef
December 28, 2024 at 8:06 amOh, you should really eat one straight-up! They have to be perfectly ripe, though – otherwise, they’re astringent. But when ripe, they’re amazing! I’m the opposite of you: I’ve never done anything but eat them as-is, and have never cooked or baked with them! But I would love to make this pudding.
Cocoa & Lavender
December 28, 2024 at 8:35 amI will need to try one, Jeff. And you should definitely bake with them! We both have a learning curve to conquer!
Carolyne
December 28, 2024 at 8:59 amMolasses cream sounds wonderful and perfect with that gorgeous cake.
Cocoa & Lavender
December 28, 2024 at 9:02 amIt’s a wonderful combination, Carolyne — I’m so glad Susan made this for me and then shared the recipe!
Barb
December 28, 2024 at 9:47 amI remember when I was child a friend of my grandmother brought back persimmons from the South where they had retired. I refused to taste them, as they didn’t look appealing to me. My grandmother could make any food taste fabulous though, so she made persimmon butter out of them and it was delicious! Your persimmon pudding sounds like an excellent way to use them. I like old-fashioned recipes that have been handed down.
Cocoa & Lavender
January 2, 2025 at 8:43 amI need to look for a recipe for persimmon butter, Barb — that sounds fantastic! It is funny that you and I had the same reaction to the fruit itself. Yes, old fashioned recipes are wonderful. Happy new Year!
Melissa
December 28, 2024 at 10:39 amThere are two types of persimmon; fuyu, which have a flatter shape and hachiya, which are taller, with a pointy base. Fuyu can be eaten when they’re firm but the hachiya need to be extremely ripe and soft in order to taste good. So when you embark on eating one out of hand, make sure you know which kind you have.
I’ve occasionally baked with them but one of my favorite ways to use fuyu persimmons is in a salad with avocado, watercress or mixed greens of some kind, and miso dressing. I can send you the recipe if you like.
Eha Carr
December 28, 2024 at 10:31 pm*big smile* Please do – perchance David could pass it on!
Cocoa & Lavender
January 2, 2025 at 8:45 amMissy — first, yes! I would love the recipe. Please share. I owe you a long email, so I will ask again there.
I am aware of the two types and their differences. I have only seen the Fuyu persimmons here. And, as my friend Susan commented, she always uses really ripe Hachiyas for this recipe but I proved that Fuyu work well, too.
Eha Carr
December 28, 2024 at 2:09 pmWell – this has turned into a ‘language post’ for me! Always appreciated! Yes, persimmons are easily available here in season . . .yes, I have eaten quite a few as they come but would not place them in the ‘favourite fruit’ category. But for fun – just looked the name up in my birth language Estonian – the first translation came up as ‘hurma’ and then ‘kakiploom’ – Estonians have always thought the French the ‘it’ people to copy – so we have their name + plum! Your dish looks lovely . . . if perchance not quite for me . . .
Cocoa & Lavender
January 2, 2025 at 8:46 amEah – I love the etymology of the Estonian version – thanks!
Jean | DelightfulRepast.com
December 28, 2024 at 5:22 pmDavid, I love persimmons! Hachiya or Fuyu. Fresh or in a recipe. My own persimmon pudding recipe is a steamed pudding, so if I make this version I’ll call it a persimmon cake. It’s high time you tried persimmon! Just last week I was visiting a friend and she told me she’d never tried one but a friend had recently given her one, so I said “Wonderful! Try it right now!” I wanted to get in on the experience. Well, she first tried a wedge with the skin on (which I like) and said “It’s not bad.” So I had her try a peeled slice and she liked that a lot better.
Cocoa & Lavender
January 2, 2025 at 8:48 amHi Jean — I made the mistake of calling this a cake ot my freind Susan and she immediately said, “No, it’s a pudding.” So I will stick to pudding here. 😉 I promise I will try a persimmon — I do think ot is one of maybe five foods to which I have an odd aversion. Go figure.
FEL!X
December 28, 2024 at 6:56 pmI was never keen to eat KAKI (German, Switzerland), but in a kind of pudding – why not?!
Could also try it with an other fruit. Apricots? Papaya? Will see!
Cocoa & Lavender
January 2, 2025 at 8:49 amI like your ideas for using other fruits, Felix — fresh apricots would be fun, perhaps with different spices!
sherry
December 29, 2024 at 1:18 amsuch a pretty pudding David. We have a persimmon tree in our yard; our dog used to love eating them and dragging them around the house. Hope your christmas was fab!
sherry
Cocoa & Lavender
January 2, 2025 at 8:50 amSherry – I love the vision of your dog running around with persimmons in its mouth! How fun! CHristmas and the New Year were quiet, as preferred. How about you?
Ronit Penso
December 29, 2024 at 10:08 amI prefer firm persimmons, but when they’re forgotten on the counter, and get overripe, I would add the pulp to any cake I might be making at the time. This beautiful pudding is definitely on my to try list, molasses whipped cream included! 🙂
Cocoa & Lavender
January 2, 2025 at 8:51 amThe molasses whipped cream was a game changer, Ronit — I know you will love it!
Gerlinde de Broekert
December 29, 2024 at 10:58 pmPersimmons are among my favorite fruits, either Hachiya or Fuyu. I prefer baking with the soft Hachiyas and using the Fuyus in salads. My girlfriend has a persimmon tree and shares them with me.
Cocoa & Lavender
January 2, 2025 at 8:53 amThat is exactly what Susan said – Hachiyas for baking, Fuyu for eating. I will try one soon, Gerlinde.
Valentina
December 31, 2024 at 12:27 amI’m so happy persimmons have entered your life, David. I love them and this cake is beautiful. (As you know, I love this shape!) This is right up my alley with all of those delicious warm spices, and I’ve never had molasses whipped cream and I’m eager to try it. (I’m now inspired to try it with maple syrup, too.) Happy New Year! 🙂 ~Valentina
Cocoa & Lavender
January 2, 2025 at 8:55 amHonestly, Valentina — You are the person who has been most influential on my wanting to try a persimmon (as I think I have commented each time yo post a persimmon recipe!). This pudding was a nice easy entrée into persimmon consumption. Now I need to try one raw! The whipped cream is amazing. I have tried maple whipped cream before and it works. But the thickness of molasses makes it easier!
Susan Manfull
December 31, 2024 at 4:23 amWell, Mama Ging would be so pleased to see such attention given to her pudding! She made persimmon cookies, too!
Ideally, I make the pudding with Hachiyas although it can be made with Fuyu persimmons. Thanks so much for mentioning her by her nickname!
Cocoa & Lavender
January 2, 2025 at 8:56 amThank you, Susan, for sharing this wonderful recipe with me. I am sure it will be a traditional fall/winter treat for us!
I love Mama Ging’s nickname — so very sweet!
angiesrecipes
January 4, 2025 at 7:07 amThis post was on my feed TODAY!! Can you pass that whole bowl of molasses whipped cream over, pleeeeeeeeeeeeeease? I would devour the whole bowl. What’s the difference between pudding and cake? I always thought the pudding has to be made in those sealed pudding form.
Cocoa & Lavender
January 4, 2025 at 8:24 amThanks, Angie — I think the molasses whipped cream is a true find! As for the word pudding, in the context of British English (which I believe is the origin of Mama Ging’s recipe), “pudding” can be used as a synonym for dessert, including cakes. I kept the name pudding as Susan was steadfast in her use of pudding versus cake.
Pauline McNee
January 5, 2025 at 1:26 amI’ve only ever eaten a couple of persimmons fresh, I think we have a short window, however if Sherry grows them they must be available somewhere. This pudding looks amazing, and I love the shape of it, I need one of those cake pans:) I am also noting the molasses cream, sounds divine. Lovely post, thanks David.
Cocoa & Lavender
January 7, 2025 at 8:54 amThe cake pan is a favorite — I bought it specifically to make baba au rhum! I think you will love the molasses whipped cream, Pauline — so wonderful!
Raymund
January 9, 2025 at 3:47 pmThis sounds like such a heartwarming recipe, and I love the connection to family history! It’s beautiful how a simple persimmon pudding can carry so much meaning, linking generations. This feels like the kind of recipe that would make any holiday feel extra cozy and meaningful!
Cocoa & Lavender
January 21, 2025 at 8:55 amThanks, Raymund!
2pots2cook
January 11, 2025 at 8:57 amOh yes ! Few years back I was into persimmon and know how great they are to create desserts and jams. I trust this one is great too!
Cocoa & Lavender
January 21, 2025 at 8:56 amThis “discovery” of persimmons has opened my eyes to so many different possibilities.
Inger
January 26, 2025 at 3:07 pmA lovely dessert David! But I was half expecting to hear that you got the persimmons at your farmer’s market! I’ve had them a few times and in fact planted a some tiny seedlings last spring. Time will tell if they survive the winter.
Ben | Havocinthekitchen
January 27, 2025 at 10:19 amI do love persimmons and use them often in cooking – mostly in salads and desserts. Baking though? Not that much! This pudding/ cake looks delicious, and I’m intrigued by this molasses infused cream!