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My review
Traditional Indiana Persimmon Pudding
10
KerryT
"This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold!"
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Ingredients
2 h 10 m servings 278Original recipe yields 15 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2525 Ratings
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Most helpful positive review
11/25/2007
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...
Most helpful critical review
8/25/2007
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...
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11/25/2007
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...
8/25/2007
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...
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 p...
9/24/2008
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 som...
2/3/2007
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 s...
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 m...
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...
4/3/2007
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 p...
9/24/2008
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...