Traditional Indiana Persimmon Pudding20 Reviews
- Prep: 10 min
- Cook: 2 hr
- Ready In: 2 hr 10 min
“This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold!” - by KerryT
Original recipe yields 15 servings
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.
Amount Per Serving (15 total)
- 278 cal
- 3.8 g
- 53.9 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"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 this ..." See morepicture came from, but its NOT my pudding! The picture looks like a cake. I wrote a long time ago to the webmaster to delete the photo because it is misleading. My grandmother's father, whose last name was Mitchell, was born and raised in Mitchell, Indiana. This recipe came from his family. I hope to get my own pudding photo uploaded to replace the one there now. Thanks :) -Kerry"
"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. Not..." See more that it doesn't still taste good, its just not persimmon pudding!"
Gram's Persimmon Pudding
Just swipe to see more like this.