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Rich, spiced persimmon pudding with a dense, moist texture is a treasured Midwestern family fall dessert. This unique, seasonal classic transforms ripe persimmons into a warmly comforting treat.
Preheat your oven to 325°F (163°C) and generously butter a 9-inch square baking dish to prevent sticking.
In a large bowl, whisk together the ripe persimmon pulp, melted butter, sugar, and eggs until smooth and creamy.
In another bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg, mixing well to evenly distribute the leavening agent and spices.
Begin alternating additions of dry ingredients and milk to the persimmon mixture, stirring gently after each addition to avoid overmixing.
Blend in the vanilla extract, pour the batter into the prepared dish, and tap lightly to remove any air bubbles for dense texture.
Bake uncovered for 55–65 minutes on the middle rack, rotating once halfway, until the center is set and a tester emerges clean with moist crumbs.
Cool in the pan for at least 20 minutes before serving warm for best moisture and flavor, or allow to cool fully for a firmer slice.
