Persimmon Pudding

Persimmon Pudding

26 Reviews 2 Pics
Recipe by  Stephanie

“Serve this rich cake-like pudding with either whipped cream or caramel sauce.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking pan.
  2. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
  3. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
  4. Pour into baking pan and bake for 55 minutes. The pudding will rise but will fall when removed from oven.

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Reviews (26)

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This is the same recipe that has been in our family for 130 years -- with just one change. If you stir the pudding every 15 minutes while baking, you won't get a crusty top, and it will be less cake-like and more like a true pudding. Very rich, so we just top with vanilla ice cream or whipped cream. Its also delicious cold.



This recipe calls for too much sugar. The results were good but too sweet. I would cut back a full cup of sugar when making it next time.



I followed the other reviewers advice on the following items: stirred the pudding every 15 minutes while baking, and added more vanilla/cinammon. Be advised, when i put this in the pan to go in the oven, it looked awful, but it turned out as the yummiest type of thick pudding I've ever had. And to save money I used over-ripe persimmons, the kind that small markets will sell for a fraction of the cost (like brown bananas). I will make this year-round, but the flavors are especially appropriate in the fall.

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Amount Per Serving (8 total)

  • Calories
  • 538 cal
  • 27%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 110.1 g
  • 36%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 340 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Mrs. Reagan's Persimmon Pudding


next recipe:

Lemon Chiffon Pudding