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Persimmon Pudding


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  • 2 TBls. butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup all purpose flour
  • 2 t. baking soda
  • 1/2 t. salt
  • 1/4 t. ground Cinnamon
  • 1/2 cup milk
  • 1 cup mashed ripe persimmon pulp (about 3 Medium)
  • 1 cup sugar
  • 1/2 cup evaporated milk
  • 1 TBls. butter
  • Dash salt
  • 1 1/2 t. vanilla


Preparation time 20mins
Cooking time 110mins


Step 1

In a large bowl, cream butter and sugar until crumbly, about 2 minutes. Add egg; beat will. Combine the flour,baking soda,salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp.

Pour into six well greased 8 oz. custard cups or ramekins. Cover tightly with a double layer of foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle. Cover and boil gently.

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