Sandra's Persimmon Pudding


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

4 servings


  • 1 cup persimmon pulp

  • 1 egg, beaten

  • 1 ¼ cups white sugar

  • 1 cup all-purpose flour

  • 1 ¼ cups milk

  • ¼ teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ¼ cup butter, melted


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

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

  3. 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 (per serving)

589 Calories
15g Fat
110g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 589
% Daily Value *
Total Fat 15g 19%
Saturated Fat 9g 44%
Cholesterol 83mg 28%
Sodium 478mg 21%
Total Carbohydrate 110g 40%
Dietary Fiber 2g 7%
Total Sugars 66g
Protein 8g
Vitamin C 39mg 195%
Calcium 191mg 15%
Iron 3mg 18%
Potassium 353mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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