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Persimmon Pudding

persimmonpudding.com

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Elaine Nelson provided the recipe below.  Elaine says she's been making persimmon pudding for years but keeps coming back to this recipe which she's now made for home as well as her husband's office Thanksgiving potluck dinner for more than 10 years!  


Elaine's Persimmon Pudding (click here for recipe with metric measurements

Persimmon Pudding

1 1/2 cups granulated white sugar
1 1/4 teasp. ground cinnamon
2 cups all-purpose flour
1 teasp pure vanilla extract
1 teasp baking powder
pinch salt
2 cups persimmon pulp
2 eggs
1 cup buttermilk
1/4 stick unsalted butter, melted

Use an electric mixer to blend everything together...

Beats eggs til light & fluffy, add pulp & buttermilk, mix til well blended. Add sugar & rest of "dry" ingredients, mix well. Add melted butter & vanilla last, mix well. Pour into greased casserole dish (I use a corning ware 3 liter without the glass lid).

Bake in center of preheated 325 degree F. oven, in boiling water bath for about 1 hour til set. (Set persimmon pudding casserole dish inside a larger pan & pour near boiling water up to half level, or more. Baking in the hot water bath is KEY for me obtaining a really moist & fluffy consistency. Can also bake in oven without hot water bath, but consistency will be alot denser & not much like pudding consistency.

Rum Sauce:

1/2 cup butter, melted
1/2 cup confectioner's sugar
1/2 cup heavy whipping cream
1 teasp vanilla
1-3 Tablespoons Rum or to taste

Combine first 3 ingredients in small saucepan, bring just to light boil over med-hi heat. Remove from heat, stir in vanilla & rum.  Serve hot over warm persimmon pudding.


Elaine's Persimmon Pudding (metric measurements)

Persimmon Pudding

1 1/2 cups granulated white sugar
1 1/4 teasp. ground cinnamon
2 cups all-purpose flour
1 teasp pure vanilla extract
1 teasp baking powder
pinch salt
2 cups persimmon pulp
2 eggs
1 cup buttermilk
1/4 stick unsalted butter, melted

Use an electric mixer to blend everything together...

Beats eggs til light & fluffy, add pulp & buttermilk, mix til well blended. Add sugar & rest of "dry" ingredients, mix well. Add melted butter & vanilla last, mix well. Pour into greased casserole dish (I use a corning ware 3 liter without the glass lid).

Bake in center of preheated 325 degree F. oven, in boiling water bath for about 1 hour til set. (Set persimmon pudding casserole dish inside a larger pan & pour near boiling water up to half level, or more. Baking in the hot water bath is KEY for me obtaining a really moist & fluffy consistency. Can also bake in oven without hot water bath, but consistency will be alot denser & not much like pudding consistency.

Rum Sauce:

1/2 cup butter, melted
1/2 cup confectioner's sugar
1/2 cup heavy whipping cream
1 teasp vanilla
1-3 Tablespoons Rum or to taste

Combine first 3 ingredients in small saucepan, bring just to light boil over med-hi heat. Remove from heat, stir in vanilla & rum.  Serve hot over warm persimmon pudding.