For best results, use ripe, soft persimmons for the pulp. If persimmons are not readily available, you can sometimes find persimmon pulp puree in specialty stores or online. Be careful not to overbake the pudding. It should be slightly jiggly in the center when you remove it from the oven. Serve chilled with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream.
Harriet Davis's Indiana Persimmon Pudding
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS10
Evoke the warmth of autumn with this classic Indiana Persimmon Pudding. A cherished recipe, this dessert is a delightful blend of sweet persimmon, warm spices, and a creamy finish. Perfect for Thanksgiving or any cozy gathering, it's a taste of Hoosier heritage that will leave you feeling nostalgic and satisfied.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol49 mg
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Fiber1 g
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Protein4 g
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Saturated Fat4 g
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Sodium243 mg
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Sugar35 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 325 degrees F (165 degrees C).
02
Step
3 mins
Combine buttermilk and baking soda in a medium bowl.
03
Step
3 mins
Combine flour, baking powder, cinnamon, and salt in a separate bowl.
04
Step
7 mins
Mix together persimmon pulp and sugar in a large bowl until well combined. Mix in beaten eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter until incorporated. Pour batter into a 9x13-inch baking dish.
05
Step
27 mins
Bake in the preheated oven until edges pull away from the sides of the dish and cracks begin to appear in the center, 25 to 30 minutes. Chill in the refrigerator until serving.
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RECIPE REVIEWS
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Please Rate
Ashly West
Jun 24, 2025This pudding is amazing! My family devoured it!
Danika Hoppe
Jun 24, 2025The cinnamon adds such a warm and comforting flavor. I'll definitely make this again!
Daisha Rohan
Jun 19, 2025My grandmother used to make something similar. This recipe brought back so many memories!
Alanis Runolfsdottir
Jun 18, 2025The directions were easy to follow, and the pudding turned out perfectly!
Rick Flatley
Jun 18, 2025I substituted applesauce for half the persimmon pulp and it was still delicious!
Scarlett Pfannerstill
Jun 17, 2025Next time I think I'll try baking it in individual ramekins for a more elegant presentation.
Roxane Berge
Jun 17, 2025I added a splash of bourbon to the batter – highly recommend!