Go Back
Print Recipe

Mama's Persimmon Pudding Recipe

No one makes persimmon pudding like my mama did. Here's her recipe.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 149kcal
Author: Rachel

Ingredients

  • 2 cups Persimmon Pulp
  • 1½ cups sugar
  • ¾ cups self rising floor
  • 2 Eggs
  • 1 cup milk
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • dash nutmeg
  • dash baking soda

Instructions

  • Melt Butter
  • Preheat oven 250°
  • Add all ingredients to mixing bowl
  • Mix throughly with hand mixer
  • Pour mixture into baking pan
  • Bake for approx. 1 ½ hours or until set
  • Allow to cool and slice into small square pieces

Notes

If you are using fresh persimmons, you will need to wash and strain the persimmons to make the pulp. 
The key to this pudding texture is to cook it slow and low.  
Cook times may vary.  Begin checking on your pudding after 1 hour.  If you cook too fast, you will have a cake like texture instead of a pudding.  You should be able to slice the pudding into squares once the pudding is cool. They will still have a soft, moist texture, almost wet.  
Cost is based on Free Pulp.