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Barb Lehman's Persimmon Pudding

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Picture of branch with persimmons
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Barb Lehman's Persimmon Pudding (click here for recipe with metric measurements)  

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:
  
1 Cup persimmon pulp
1 stick
(1/4 pound) margarine
1 C
up sugar
1/2 teaspoon soda
1 C
up flour
1 t
easpoon baking powder
1/4 C
up blackberry wine
1/2 t
easpoon cinnamon
3/4 C
up buttermilk or sweet milk
1 egg

Sift together the flour, baking powder, soda and salt.

Mix in another bowl the persimmon pulp, eggs, sugar and cinnamon.

Add milk flour alternately and mix well.

Use greased and floured pan and bake at 325 F for one hour.

Notes: Reduce baking time if batter is less than 3/4 of an inch deep. Increase batter depth in pan to produce a more pudding like product. This is Jerry Lehman's favorite pudding served warm from the oven with ice cream.



Barb Lehman's Persimmon Pudding (metric measurements)

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:


240 ml persimmon pulp
1 stick (1/4 pound) margarine
200 g
sugar
5 ml baking soda
120 g
flour
5 ml
baking powder
60 ml
blackberry wine
2.5 ml
cinnamon
180 ml
buttermilk or sweet milk
1 egg

Sift together the flour, baking powder, soda and salt.

Mix in another bowl the persimmon pulp, eggs, sugar and cinnamon.

Add milk flour alternately and mix well.

Use greased and floured pan and bake at 163 C for one hour.

Notes: Reduce baking time if batter is less than 1.9 cm deep. Increase batter depth in pan to produce a more pudding like product. This is Jerry Lehman's favorite pudding served warm from the oven with ice cream.




persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA) for their permission (granted October 2007) to run this recipe here.  It was originally printed in their 1995 "Indiana Nutgrower's Cookbook" which went through three printings.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.