Sandra's Persimmon Pudding13 Reviews
“A rich pudding that's more like a cake. Serve it with fresh whipped cream.” - by Donita
Original recipe yields 4 servings
- Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
- In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
- Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.
Amount Per Serving (4 total)
- 589 cal
- 14.8 g
- 110.2 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"This is probably a very good recipe, but I made a grave tactical error: Do NOT put this in a loaf pan. I wanted to give this as a gift, and a 9x13 pan just isn't a size appropriate for gift giving. I ..." See moreused a regular-sized loaf pan. I also added 1/4 c. of golden raisins because persimmon pud just isn't right without them. What a mistake!!! I baked it more than twice the directions at a slightly higher temp, and it never set in the center, when i turned it out, I got a lumpy, goopy glob. The crust was delicious, but this recipe isn't something that can be converted without adding extra eggs and more flour to bind it. I'd try it again, but not for gifts, and certainly never in a loaf pan."
"Rich, dense, spicy/sweet, moist - mixed up and in the oven in probably under 5 minutes. This could not have been simpler. I have never eaten anything with persimmons before, but I am a confirmed fan ..." See morenow! And my house smelled oh-so-yummy."
"When I said I was bringing persimmon pudding to Thanksgiving dinner, everyone was very skeptical. However, after trying this dish, everyone was a fan. The only recommendation I would make would be t..." See moreo use a smaller pan because my pudding ended up very thin. Perhaps with a smaller pan the slices would be thicker."
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