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Spicy, Rich Persimmon Pudding

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This recipe was provided by  Bob Kelly from Aberdeen, MS (2007)

Spicy, Rich Persimmon Pudding (click here for recipe with metric measurements)  

Ingredients:

2 Cups persimmon pulp
1 Cup sugar
1 teaspoon baking powder
1/2 
teaspoon salt
1 Cup milk
1 Cup Half and Half
1/2 
teaspoon nutmeg (or 3 teaspoons pumpkin pie spice)
2 eggs
1 1/2 Cups flour
teaspoon baking soda
1/2 Cup melted butter
teaspoon cinnamon
teaspoon ginger or allspice
teaspoon ground cloves (optional)

Mix together pulp, sugar, melted butter, and milk.  Mix dry ingredients separately.  Then combine both mixtures.  Stir well.  Pour into greased 9 X13-inch pan and bake for one hour at 325 
°F.  Stir several times while pudding is baking.

Spicy, Rich Persimmon Pudding (metric measurements)

Ingredients:

480 ml persimmon pulp
200 g sugar
5 ml baking powder
2.5 ml
salt
240 ml milk
240 ml Half and Half
2.5 ml ground
nutmeg (or 15 ml pumpkin pie spice)
2 eggs
180 g flour
5 ml
baking soda
120 g melted butter
10 ml
cinnamon
5 ml
ginger or allspice
5 ml
ground cloves (optional)

Mix together pulp, sugar, melted butter, and milk.  Mix dry ingredients separately.  Then combine both mixtures.  Stir well.  Pour into greased 23x32.5-cm pan and bake for one hour at 163
°C.  Stir several times while pudding is baking.