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

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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

277.8 calories; 7.8 g protein; 53.9 g carbohydrates; 34.6 mg cholesterol; 223.6 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2007
I'd like to clarify a couple of things about this recipe. I submitted this particular recipe and to Beth who made a comment you are correct if you are going by the picture. I don't know where this picture came from but its NOT my pudding! The picture looks like a cake. I wrote a long time ago to the webmaster to delete the photo because it is misleading. My grandmother's father whose last name was Mitchell was born and raised in Mitchell Indiana. This recipe came from his family. I hope to get my own pudding photo uploaded to replace the one there now. Thanks:) -Kerry Read More
(241)

Most helpful critical review

Rating: 2 stars
08/25/2007
I am from Mitchell Indiana home of the Persimmon Festival Persimmon Capitol of the World and all that. This is NOT how we make our persimmon pudding. This recipe is more of a persimmon cake. Not that it doesn't still taste good its just not persimmon pudding! Read More
(111)
26 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
11/26/2007
I'd like to clarify a couple of things about this recipe. I submitted this particular recipe and to Beth who made a comment you are correct if you are going by the picture. I don't know where this picture came from but its NOT my pudding! The picture looks like a cake. I wrote a long time ago to the webmaster to delete the photo because it is misleading. My grandmother's father whose last name was Mitchell was born and raised in Mitchell Indiana. This recipe came from his family. I hope to get my own pudding photo uploaded to replace the one there now. Thanks:) -Kerry Read More
(241)
Rating: 5 stars
11/26/2007
I'd like to clarify a couple of things about this recipe. I submitted this particular recipe and to Beth who made a comment you are correct if you are going by the picture. I don't know where this picture came from but its NOT my pudding! The picture looks like a cake. I wrote a long time ago to the webmaster to delete the photo because it is misleading. My grandmother's father whose last name was Mitchell was born and raised in Mitchell Indiana. This recipe came from his family. I hope to get my own pudding photo uploaded to replace the one there now. Thanks:) -Kerry Read More
(241)
Rating: 2 stars
08/25/2007
I am from Mitchell Indiana home of the Persimmon Festival Persimmon Capitol of the World and all that. This is NOT how we make our persimmon pudding. This recipe is more of a persimmon cake. Not that it doesn't still taste good its just not persimmon pudding! Read More
(111)
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Rating: 5 stars
11/17/2006
I haven't tried this exact recipe but I know and eat Indiana persimmon pudding. Have made it and purchased it pre-made. Always DELICIOUS but it is an aquired taste. If you like sweet potato pudding you will probably like persimmon pudding. Serve with whipped topping! Read More
(44)
Rating: 5 stars
02/03/2007
Ahhhh! I am a born and bred Hoosier and this is amazing. I live in New England now and have persimmon pulp shipped to me from Dillman Farms in Indy. It's worth every penny. This is delicious served with fresh whipped cream. Everyone here who has tried has loved it. It reminds me of Indian pudding. Enjoy! Read More
(29)
Rating: 2 stars
09/24/2008
I to am from Mitchell IN and i agree this is not Persimmon Pudding at least not the kind here in Indiana If you are wanting to make true pudding dont use this this is a persimmon cake of some sort i tried it as i do all the other pudding recipes and it is good but not a true pudding:) Read More
(29)
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Rating: 5 stars
10/13/2008
this is very similar to the recipe that my great grandmother used...that all my family uses and we have been eating it all our lives. some family members like whipped cream on top some prefer milk or cream over it no matter how you prefer it's still a great recipe well worth keeping around for generations to come! Read More
(24)
Rating: 5 stars
04/04/2007
I gave this 5 stars because it is almost exactly like the recipe that's been handed down in my family from the same era and it is simply heavenly! Living in Texas for 25 years I still crave persimmon pudding at Thanksgiving. I'll be contacting Dillman Farms this year! Read More
(17)
Rating: 4 stars
12/18/2007
I purchased persimmon for the first time and this was the recipe I tried. I had company for dinner and both the company and my family LOVED it!! It was alot of work...stirring every 15min but WELL worth it! We topped it with whipped cream...DELICIOUS!! Thanx for the Wonderful recipe!! Read More
(17)
Rating: 5 stars
09/24/2008
This recipe is the same my grandmother makes just a lil more of this & less of that.I live in the south so it is hard to get persimmons down here at least in the stores.I always looked foward to this when they came to vist fro PA.Even better warm w/ a lil milk added to it...Yum Read More
(14)