Traditional Indiana Persimmon Pudding

Traditional Indiana Persimmon Pudding

23
KerryT 1

"This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold!"

Ingredients

2 h 10 m {{adjustedServings}} servings 278 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
  3. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.
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Reviews

23
  1. 23 Ratings

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I'd like to clarify a couple of things about this recipe. I submitted this particular recipe, and to Beth, who made a comment, you are correct if you are going by the picture. I don't know where...

I am from Mitchell, Indiana, home of the Persimmon Festival, Persimmon Capitol of the World and all that. This is NOT how we make our persimmon pudding. This recipe is more of a persimmon cake...

I haven't tried this exact recipe but I know and eat Indiana persimmon pudding. Have made it and purchased it pre-made. Always DELICIOUS but it is an aquired taste. If you like sweet potato p...