Rating: 3.5 stars
24 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 4

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

Recipe Summary

cook:
2 hrs
total:
2 hrs 10 mins
prep:
10 mins
Servings:
15
Yield:
15 servings
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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

278 calories; protein 7.8g; carbohydrates 53.9g; fat 3.8g; cholesterol 34.6mg; sodium 223.6mg. Full Nutrition
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