If you happen to find yourself in the mood for a Southern delight of a dessert, here is a Persimmon Pudding recipe. We always enjoyed this treat when we visited our kinfolk in southern Indiana (or, as we call it, Hillbilly Heaven).
Persimmon pudding is a traditional American dessert made with persimmons. Although American, persimmon pudding is similar to traditional English dessert puddings, such as Christmas pudding. This pudding is generally either steamed or cooked in an oven with a water bath, or bain-marie. These methods of cooking ensure the pudding remains moist and does not dry out or form a crust unlike the sweet but crusted persimmon bread.
The pudding is often served with ice cream, crème anglaise, whipped cream, apple sauce, or brandy butter. It is best served warm, although it can be served cold as well. Persimmon pudding lasts quite a while when refrigerated, and may be made in large batches to be served over the course of several days. As the pudding ages the various individual flavors mellow and blend together.
In Indiana, it is considered one of two legendary local dishes; the other being sugar cream pie.
This recipe makes 15 servings of persimmon pudding. If you’re going to make some, you might as well make a lot of it at once.
- 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
- Preheat the oven to 350 degrees F
- In a large bowl, stir the persimmon pulp and eggs together with a whisk
- Stir in the sugar
- Combine the flour and the baking soda
- Stir this 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
The Persimmon Pudding will be dark brown when finished. You can serve it hot or cold, whichever you prefer.