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Grace Farrar's "Hickory Holler" 

Persimmon Pudding

persimmonpudding.com

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Grace Farrar from Lebanon, Tennessee provided the following persimmon pudding recipe in 2007.  I added the quotes to a
portion of the recipe title because back in 1990 she provided this recipe to Ken Beck and Jim Clark for inclusion in their
cookbook entitled, "Aunt Bee's Mayberry Cookbook" (page 206) which came out in 1991.  Grace says the "Hickory Holler" portion of the recipe title was a little bit of marketing.

Grace Farrar's "Hickory Holler" Persimmon Pudding (click here for recipe with metric measurements

2 Cups persimmon pulp
2 Cups sugar
2 eggs, beaten

1-3/4 Cups all-purpose flour
2 teaspoons baking powder

1 Cup half and half
1 Cup buttermilk
1 teaspoon baking soda

1/3 Cup melted butter or margarine
1 teaspoon cinnamon
1 teaspoon vanilla extract

Combine the persimmon pulp, sugar, and eggs in a large bowl. In a separate bowl sift together the flour and baking powder. In a small bowl combine the half and half with the buttermilk, and when mixed, add the baking soda. Add the flour mixture to the persimmon mixture alternately with the buttermilk mixture, stirring well after each addition.

Place the butter in a 9 x 13-inch pan and place in a 325 F oven until melted and coat the pan. Pour the excess butter into the batter. Add the cinnamon and vanilla, and mix well. Pour into the pan. Bake in a 325 F oven for 1 hour or until a table knife inserted in the center comes out clean. While cooking, the pudding will puff up but it  will flatten while cooling.  Serves 12.


Grace Farrar's "Hickory Holler" Persimmon Pudding (metric measurements)

480 mL persimmon pulp
400 g sugar
2 eggs, beaten

210 g Cups all-purpose flour
10 mL baking powder

240 mL half and half
240 mL buttermilk
5 mL baking soda

80 g melted butter or margarine
5 mL cinnamon
5 mL vanilla extract

Combine the persimmon pulp, sugar, and eggs in a large bowl. In a separate bowl sift together the flour and baking powder. In a small bowl combine the half and half with the buttermilk, and when mixed, add the baking soda. Add the flour mixture to the persimmon mixture alternately with the buttermilk mixture, stirring well after each addition.

Place the butter in a 23 x 32.5-cm pan and place in a 163 C oven until melted and coat the pan. Pour the excess butter into the batter. Add the cinnamon and vanilla, and mix well. Pour into the pan. Bake in a 163 C  oven for 1 hour or until a table knife inserted in the center comes out clean. While cooking, the pudding will puff up but it will flatten while cooling.  Serves 12.


For similar recipes, try:

Beck, Ken and Jim Clark.  1991.  Aun't Bee's Mayberry Cookbook.  Rutledge Hill Press, Nashville, TN.  244 p.