Persimmon Pudding

Name: Persimmon Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 24 servings
Ingredients: 1-1/2 cups all-purpose flour; 1 cup sugar; 1 cup packed brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; 2 cups mashed ripe Hachiya persimmon pulp; 1-1/2 cups buttermilk; 3 eggs; 1/4 cup butter, melted; 1 teaspoon vanilla extract; 1 teaspoon maple flavoring; Sweetened whipped cream

Total Time Prep: 15 min. Bake: 40 min. + cooling

Yield 24 servings

Test Kitchen Approved

This persimmon pudding is cake-like, dense and moist, highlighting the flavors of persimmons in a rich dish based on traditional desserts that have been passed down through generations in the Midwest.

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 cups mashed ripe Hachiya persimmon pulp
1-1/2 cups buttermilk
3 eggs
1/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon maple flavoring
Sweetened whipped cream

Directions

In a large bowl, combine the first seven ingredients. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened.
Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream.

Nutrition Facts

1 piece (calculated without whipped cream): 142 calories, 3g fat (1g saturated fat), 32mg cholesterol, 124mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 2g protein.

Fall is a wonderful time of year in the Midwest and this dessert is a Hoosier favorite. This old-fashioned pudding is moist, dense and firm. It's not like the packaged pudding mixes.—Judy Tharp, Indianapolis, Indiana

Recipe Creator