Chef Stephen Durfee's Persimmon Pudding

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Beautiful orange persimmons grow across the California coast in fall and make their way onto restaurant menus and into the homes of San francisco, Sonoma and Napa homes.  The acclaimed and talented James Beard Award winning chef Stephen Durfee shares his simple persimmon pudding recipe, a moist, steamed cake made right on the stovetop with no fancy equipment at all.

Once persimmons are out of season, the cake can be made with pureed ripe banana or even soaked pureed dates. 

Persimmon Pudding Photo by: Sunny Tran
Serving Size: Serves 8


1 cup Hachiya persimmon puree (Use very soft, ripe fruit)

½ cup whole milk

1 large egg

1 tsp. vanilla extract

1 cup all purpose flour

1 cup sugar

1 ½ tsp. baking soda

1 tsp. cinnamon

½ tsp. salt

1/3 cup unsalted butter, melted

Nonstick cooking spray or melted butter for greasing



1) Blend the persimmon puree, milk, egg and vanilla in a bowl.

2) In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.

3) Pour the wet mixture into the dry, and whisk just until combined.  Stir in the melted butter.

4) Grease a 4-cup pudding mold and pour in the batter.  Cover tightly with plastic wrap and poke a few holes in the plastic with a fork.

5) Use a pot deep and wide enough to hold the mold comfortably so you can place a lid on the pot.  Place a rack inside the pot and the filled mold on the rack.  Add just enough water to the bottom of the pot without touching the bottom of the mold. 


6) Cover and steam the pudding for 75 minutes or until a toothpick inserted in the cake comes out clean. 


7) Once cool, invert the cake onto a plate or cake stand and serve. 

Cook's Notes

Cook’s Note: The cake can be made up to 3 days in advance.  Cover tightly with plastic wrap and refrigerate.  The cake may be served cold, warm or at room temperature

**This recipe can be made with pureed banana or soaked dates pureed when persimmon is out of season.