Persimmon Pudding | Midwest Living

Error message

Notice: Undefined index: meredith_environment in require_once() (line 48 of /app/web/drupal_multisite/sites/

Persimmon Pudding

Persimmon Pudding

Login to rate this recipe.
  • Makes: 6 to 8 servings
  • Prep 20 minutes.
  • Bake 35 mins

Login to save this recipe


  • 2 teaspoons butter, melted
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Dash ground cinnamon
  • 1/2 cup light cream or half and half
  • 1/2 cup buttermilk or sour milk*
  • 1/2 teaspoon baking soda
  • 1 slightly beaten egg
  • 1 cup persimmon pulp
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • Whipped cream


  1. Grease an 8x8x2-inch baking pan with the 2 teaspoons of butter. Set aside.
  2. In a small bowl, stir together flour, baking powder, and cinnamon. Set aside. In another small bowl, combine light cream, buttermilk, and baking soda. Set aside.
  3. In a medium bowl, stir together the egg, persimmon pulp, and sugar; mix the ingredients thoroughly. Add the flour mixture and the buttermilk mixture alternately to the persimmon mixture, stirring well after each addition. Stir in the 2 tablespoons melted butter. Pour the batter into prepared pan.
  4. Bake in a 325 degree F oven for 35 minutes. Serve warm with whipped cream. Makes 6 to 8 servings.


  • * To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Add Your Comment