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This is a yummy way to use Persimmons. It is moist and caramelly - a bit like carrot cake.

Pete proofed the persimmon pudding recipe and Harry decorated the cake. (He always takes the cake!)


2 cups of Hachiya persimmon pulp

4 eggs

1/2 cup butter, melted

3/4 cups milk

1 tsp vanilla



1 1/2 cups flour

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon ginger

1 teaspoon allspice



1 cup chopped nuts - pecans or walnuts are best

Whipping cream
1. Preheatoven to 400deg F. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.

2. In a separate bowl, mix the flour, sugar baking powder, baking soda, salt and spices.

3. Add the dry ingredients to the wet ingredients a third at a time.

4. Bake in a buttered glass pan at 400 degF until done (about 50 minutes).

Top with a dollop of whipped cream.

Serves 8.

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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm