Traditional Indiana Persimmon Pudding

3.7
(25)

This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold!

2
2
Prep Time:
10 mins
Cook Time:
2 hrs
Total Time:
2 hrs 10 mins
Servings:
15
Yield:
15 servings

Ingredients

  • 2 cups persimmon pulp

  • 2 eggs

  • 1 cup white sugar

  • 4 cups all-purpose flour

  • 2 teaspoons baking soda

  • 6 cups milk

  • 1 tablespoon butter

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.

  3. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.

Nutrition Facts (per serving)

278 Calories
4g Fat
54g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 278
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 35mg 12%
Sodium 224mg 10%
Total Carbohydrate 54g 20%
Dietary Fiber 1g 5%
Total Sugars 18g
Protein 8g
Vitamin C 21mg 105%
Calcium 132mg 10%
Iron 3mg 14%
Potassium 289mg 6%

* 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.