Recipes Traditional Indiana Persimmon Pudding 3.7 (25) 25 Reviews 2 Photos This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold! Recipe by KerryT Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 10 mins Cook Time: 2 hrs Total Time: 2 hrs 10 mins Servings: 15 Yield: 15 servings Jump to Nutrition Facts 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 Preheat the oven to 350 degrees F (175 degrees C). 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. I Made It Print Nutrition Facts (per serving) 278 Calories 4g Fat 54g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved