Grandma Rosenbaum's Persimmon Pudding
Classic baked persimmon pudding with buttermilk and warm spices. Easy step-by-step recipe plus tips for prep, baking, storage, and serving.
Grandma Lois Rosenbaum was my husband's maternal grandmother. I first tasted this pudding in 1971 and was delighted by its rich texture and tart, fruity taste. I didn't know a pudding could be baked into the form of a cake. I had never tasted anything like it! Since my only surviving grandmother had always lived so far from me, Lois was happy for me to adopt her as my grandma. Traditionally, she served this pudding each Thanksgiving and Christmas with sweetened whipped cream. My husband's mother told me there never was a Thanksgiving or Christmas that she did not make it, as everyone looked forward to having some. When she passed away in 1991, my sister-in-law became the keeper of the recipe and she began to serve it to the family at our gatherings for Thanksgiving and Christmas to keep tradition going. She was honored to let me serve it here today. Grandma Rosenbaum was a firm, but loving, second generation, American-born of German immigrants named Baugh. She met her husband, Ralph Rosenbaum, in Bedford, Indiana. They got engaged within three days and married six weeks later. They remained married for over 69 years. He preceded her in death in October, 1990. On Mother's day 1991, she leaned over to my husband as they posed for a photo and said, 'I miss Ralph.' Within two weeks, she had gone to be with him in eternity. No matter what time of day someone would show up at her home for a visit, she rose and cooked them a meal. That was her way. We all miss her so.
Submitted by: Betsy Holtsclaw from Mooresville, Indiana
- Use ripe, soft Hachiya persimmons or cooked persimmons to make about 2 cups of pulp.
- Mix baking soda into buttermilk to activate leavening and create a tender crumb.
- Bake in a 9x13 pan about 1 hour, test with a toothpick, then cool before slicing and serving with whipped cream.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Which persimmons should I use and how much fruit makes 2 cups of pulp?
Use soft Hachiya persimmons for the best sweet, jammy pulp. About 6 to 8 large Hachiya fruits usually yield 2 cups of pulp. For firm Fuyu persimmons, bake or simmer them until soft before pureeing.
How do I make persimmon pulp?
Cut very ripe persimmons and scoop out the soft flesh. Puree in a blender or food processor until smooth. If the fruit is a bit firm, roast whole or halved at 350 F until soft, then scoop and puree.
Can I use canned or frozen persimmon instead of fresh pulp?
Yes. Canned or thawed frozen persimmon pulp works. Drain any excess liquid if the pulp is very wet so the batter does not become too loose.
Why does the recipe call for baking soda mixed with buttermilk?
Baking soda reacts with the acid in buttermilk to create lift and a lighter texture. It also helps neutralize acidity and improves browning.
Can I substitute buttermilk and what are good alternatives?
Yes. Make a quick substitute by adding 2 tablespoons vinegar or lemon juice to 2 cups milk and let sit 5 minutes. Plain yogurt or thinned kefir (use equal volume) also work.
What pan should I use and how do I adjust baking time?
A 9x13 glass or metal pan is ideal; the recipe bakes about 1 hour at 350 F. If you use a deeper smaller pan like 8x8, check after 40 to 50 minutes. For a larger shallow pan, time may be shorter. Always use the toothpick test: it should come out mostly clean.
How should I store, freeze, and reheat leftovers?
Store covered in the refrigerator for up to 4 to 5 days. To freeze, wrap slices tightly and freeze up to 2 to 3 months. Thaw in the fridge, then warm gently in a 325 F oven for 10 to 20 minutes or microwave individual slices until heated through.
Which persimmons should I use and how much fruit makes 2 cups of pulp?
Use soft Hachiya persimmons for the best sweet, jammy pulp. About 6 to 8 large Hachiya fruits usually yield 2 cups of pulp. For firm Fuyu persimmons, bake or simmer them until soft before pureeing.
How do I make persimmon pulp?
Cut very ripe persimmons and scoop out the soft flesh. Puree in a blender or food processor until smooth. If the fruit is a bit firm, roast whole or halved at 350 F until soft, then scoop and puree.
Can I use canned or frozen persimmon instead of fresh pulp?
Yes. Canned or thawed frozen persimmon pulp works. Drain any excess liquid if the pulp is very wet so the batter does not become too loose.
Why does the recipe call for baking soda mixed with buttermilk?
Baking soda reacts with the acid in buttermilk to create lift and a lighter texture. It also helps neutralize acidity and improves browning.
Can I substitute buttermilk and what are good alternatives?
Yes. Make a quick substitute by adding 2 tablespoons vinegar or lemon juice to 2 cups milk and let sit 5 minutes. Plain yogurt or thinned kefir (use equal volume) also work.
What pan should I use and how do I adjust baking time?
A 9x13 glass or metal pan is ideal; the recipe bakes about 1 hour at 350 F. If you use a deeper smaller pan like 8x8, check after 40 to 50 minutes. For a larger shallow pan, time may be shorter. Always use the toothpick test: it should come out mostly clean.
How should I store, freeze, and reheat leftovers?
Store covered in the refrigerator for up to 4 to 5 days. To freeze, wrap slices tightly and freeze up to 2 to 3 months. Thaw in the fridge, then warm gently in a 325 F oven for 10 to 20 minutes or microwave individual slices until heated through.
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