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Bottorff Family Persimmon Pudding

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Picture of branch with persimmons
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This family recipe was sent in by Steve Bottorff of Morgantown, PA (2007).  It was passed down from family in Charlestown, IN. BTW, he has also written a knife-sharpening book.  This recipe has also has variations from Steve's mother and also his Aunt Nora.  

Bottorff Family Persimmon Pudding Recipe (click here for recipe with metric measurements)  

Ingredients:

1/2 Cup sugar
1 egg
1 C
up persimmon pulp
3/4 C
up graham cracker crumbs
3/4 C
up flour
3 Tablespoon cream or evaporated milk
1 teaspoon vanilla extract
1/4 
teaspoon salt
1/2 
teaspoon baking soda

Mix all ingredients and pour into 9x9-inch baking pan.
Bake at 325-350
°F for about 30 minutes.  Cut into squares when cool.

Variations:

Mom reduced the graham crackers and the flour to 1/2 C each for a moister product.  Aunt Nora added 1 t baking powder and 2 T more flour to keep it from falling.

This is a persimmon recipe unlike any other I have found on the web.  We called it Persimmon Pudding, but it has the consistency of a moist brownie, so perhaps it should be called Persimmon cake or brownie. We always made this with ripe Southern Indiana persimmons picked up from our yard.  For every perfect if somewhat squashed persimmon there were 10 others that we had to step through. Consequently we had to clean our shoes before re-entering the house.  The persimmons were cleaned by hand of grass and leaves and put through a colander to separate the pulp from the seeds and skins.  The resulting bright orange pulp can be frozen for several months.

We lived in Japan and are also familiar with asian persimmons.  I haven't tried using asian persimmons, but I expect that they are too mild flavored for this recipe compared with the American variety (Diospyros virginiana).

Bottorff Family Persimmon Pudding (metric measurements)

Ingredients:

100 g sugar
1 egg
240 ml
persimmon pulp
110 g
graham cracker crumbs
90 g
flour
45 ml cream or evaporated milk
5 ml vanilla extract
1.25 ml
teaspoon salt
2.5 ml
baking soda

Mix all ingredients and pour into 23x23 cm baking pan.  Bake at 163-177
°C for about 30 minutes.  Cut into squares when cool.

Variations:

Mom reduced the graham crackers and the flour to 75 g each for a moister product.  Aunt Nora added 5 ml baking powder and 15 g more flour to keep it from falling.

This is a persimmon recipe unlike any other I have found on the web.  We called it Persimmon Pudding, but it has the consistency of a moist brownie, so perhaps it should be called Persimmon cake or brownie. We always made this with ripe Southern Indiana persimmons picked up from our yard.  For every perfect if somewhat squashed persimmon there were 10 others that we had to step through. Consequently we had to clean our shoes before re-entering the house.  The persimmons were cleaned by hand of grass and leaves and put through a colander to separate the pulp from the seeds and skins.  The resulting bright orange pulp can be frozen for several months.

We lived in Japan and are also familiar with asian persimmons.  I haven't tried using asian persimmons, but I expect that they are too mild flavored for this recipe compared with the American variety (Diospyros virginiana).