Persimmon Pudding Recipe


SpecialityMain Ingredient


 Persimmons pulp2 Quart (2 Cups)
 Sugar2 Cup (32 tbs)
 Eggs2 Large, beaten
 Pure vanilla extract1 Teaspoon
 All purpose flour1 3⁄4 Cup (28 tbs)
 Baking soda1 Teaspoon
 Baking powder1 Teaspoon
 Salt1 Teaspoon
 Ground cinnamon1 Teaspoon
 Buttermilk1 1⁄2 Cup (24 tbs)
 Heavy whipping cream1⁄2 Cup (8 tbs)
 Unsalted butter2 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 4620 Calories from Fat 765

% Daily Value*

Total Fat 87 g133.9%

Saturated Fat 46.9 g234.4%

Trans Fat 0 g

Cholesterol 651.9 mg

Sodium 3913.8 mg163.1%

Total Carbohydrates 944 g314.7%

Dietary Fiber 76.7 g306.7%

Sugars 639 g

Protein 63 g125.3%

Vitamin A 676% Vitamin C 238%

Calcium 74.6% Iron 88.3%

*Based on a 2000 Calorie diet


Preheat the oven to 350°F.
Butter a 9-by-13-inch baking pan.
Cut the persimmons in half crosswise and use a spoon to scoop out the flesh, discarding the stem and skins.
Use the back of a spoon to press the flesh into a soft pulp.
Measure 2 cups (freeze the rest or reserve for another use).
Combine the pulp, sugar, egg's, and vanilla in a medium bowl.
In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
Add the persimmon mixture, one third at a time, beating well after each addition.
Stir in the buttermilk, cream, and melted butter.
Pour into the prepared pan and bake until nicely browned and slightly puffed at the edges, about 45 minutes.