Traditional Indiana Persimmon Pudding

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

Original recipe makes 15 servings

Ingredients

2 cups persimmon pulp
2 eggs
1 cup white sugar
4 cups all-purpose flour
2 teaspoons baking soda
6 cups milk
1 tablespoon butter

  • PREP

    10 mins

  • COOK

    2 hrs

  • READY IN

    2 hrs 10 mins

Directions

  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.

Nutrition

Calories: 278 kcal
Carbohydrates: 53.9 g
Cholesterol: 38 mg
Fat: 3.8 g
Fiber: 1.4 g
Protein: 7.8 g
Sodium: 224 mg

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Persimmon Cookies IV Persimmon Upside Down Cake Persimmon Cookies III Persimmon Brunch Cake Persimmon Cookies I Persimmon Bars Persimmon Pudding Gram’s Persimmon Pudding Nonnie’s Persimmon Pudding Persimmon Pudding Cake