Rating: 4.26 stars
19 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

A rich pudding that's more like a cake. Serve it with fresh whipped cream.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).

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  • In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.

  • Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

Nutrition Facts

589 calories; protein 7.9g; carbohydrates 110.2g; fat 14.8g; cholesterol 83.1mg; sodium 477.6mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
01/10/2004
Rich dense spicy/sweet moist - mixed up and in the oven in probably under 5 minutes. This could not have been simpler. I have never eaten anything with persimmons before but I am a confirmed fan now! And my house smelled oh-so-yummy. Read More
(42)

Most helpful critical review

Rating: 3 stars
01/10/2004
This is probably a very good recipe but I made a grave tactical error: Do NOT put this in a loaf pan. I wanted to give this as a gift and a 9x13 pan just isn't a size appropriate for gift giving. I used a regular-sized loaf pan. I also added 1/4 c. of golden raisins because persimmon pud just isn't right without them. What a mistake!!! I baked it more than twice the directions at a slightly higher temp and it never set in the center when i turned it out I got a lumpy goopy glob. The crust was delicious but this recipe isn't something that can be converted without adding extra eggs and more flour to bind it. I'd try it again but not for gifts and certainly never in a loaf pan. Read More
(46)
19 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
01/10/2004
This is probably a very good recipe but I made a grave tactical error: Do NOT put this in a loaf pan. I wanted to give this as a gift and a 9x13 pan just isn't a size appropriate for gift giving. I used a regular-sized loaf pan. I also added 1/4 c. of golden raisins because persimmon pud just isn't right without them. What a mistake!!! I baked it more than twice the directions at a slightly higher temp and it never set in the center when i turned it out I got a lumpy goopy glob. The crust was delicious but this recipe isn't something that can be converted without adding extra eggs and more flour to bind it. I'd try it again but not for gifts and certainly never in a loaf pan. Read More
(46)
Rating: 5 stars
01/10/2004
Rich dense spicy/sweet moist - mixed up and in the oven in probably under 5 minutes. This could not have been simpler. I have never eaten anything with persimmons before but I am a confirmed fan now! And my house smelled oh-so-yummy. Read More
(42)
Rating: 5 stars
01/10/2004
When I said I was bringing persimmon pudding to Thanksgiving dinner everyone was very skeptical. However after trying this dish everyone was a fan. The only recommendation I would make would be to use a smaller pan because my pudding ended up very thin. Perhaps with a smaller pan the slices would be thicker. Read More
(29)
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Rating: 5 stars
01/10/2004
Really great recipe- I added some Grand Marnier to the whipping cream for a little kick then tried it seperately with a high-end vanilla ice cream. My husband and 23 year old daughter had a noisy race to the kitchen when I mentioned there was one serving left.... Read More
(17)
Rating: 5 stars
11/11/2009
This recipe is delicious and apparently fairly forgiving. I had 3 persimmons so that's what I used I did not measure them I just peeled them and stuck them in the blender...I also used 1 cup of sweetened condensed milk and 1/4 of skim milk instead of the 1 1/4 c milk it called for...then I added a dash of ground cloves and a dash of pumpkin pie spice. I baked it in a glass pie dish for 40 minutes and it is absolutely delicious and set up perfectly. I like it a little thicker so the pie dish worked beautifully for my taste. I was not expecting such wonderful results since I so loosely followed the directions. It was a little lighter in color than I remember my grandmothers being but it was also fluffier - I'm not sure that's the right word because persimmon pudding is by no means fluffy but regardless I really like it and I can't wait for my husband to get home and try it. Thank you so much for sharing your wonderful recipe - I will make it again and again! (I also like the fact that there is no liquor in this recipe. Don't get me wrong I like a good stiff drink but I don't like alcohol in my food particularly in my desserts I think it ruins the flavor of the fruit or chocolate or whatever it's being blended with so thanks again!) Read More
(13)
Rating: 2 stars
01/13/2010
Very thin sweet and a lot of work for not a very good product. I think I'll make persimmon bread next time I have them laying around. Read More
(12)
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Rating: 5 stars
01/10/2004
Great recipe. Very very simple to make. I used an 11 X 7 dish and added a dash of ground cloves. Everyone who has tried it has loved it. Read More
(12)
Rating: 4 stars
09/23/2006
Very good persimmon pudding... we served it hot with a dollop of ice cream... hit the spot without being too rich... Read More
(6)
Rating: 4 stars
11/02/2009
Good recipe. I baked mine in a 11 x 7 for 30 minutes and it came out fine; very moist and tender. Read More
(6)