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Old-Fashioned Persimmon Pudding

Old-Fashioned Persimmon Pudding

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Cheryl Thomas

This is an old-fashioned persimmon pudding recipe from which people who say they don't like persimmon pudding DO like this one. It is more moist and more like the consistency of pumpkin pie filling. It's wonderful topped with whipped cream or milk poured over it.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 85.1g
  • 27%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.
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Reviews

bethwalden3
14
6/26/2012

Great recipe! My father-in-law loves persimmon pudding. He gave this a good review.

jennie
1
11/1/2014

Just made this and it turned out beautifully. I've never cooked with persimmons before. My persimmons were not ripe, so I peeled them and microwaved them with water for a few minutes. Then used an immersion blender to make puree, rather than pulp. It all came together perfectly. Can't wait to dig in.

DakBroadbent
0
1/8/2013

This recipe worked well! I re-sized it, as I only had 3 persimmons, which yielded just over a cup of puree. My kids (10 and 7) loved it.