Persimmon Pudding - Carolina Country

Persimmon Pudding

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Persimmon Pudding

It's persimmon season! Whether they are the bounty of your backyard or a seasonal offering at your local grocer, persimmons are a winter-only treasure. Satisfy your craving for that fragrant cold-weather flavor.

Ingredients

  • 1 cup light brown sugar, packed

  • ½ cup granulated sugar

  • 3½ cups flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1½ teaspoons cinnamon

  • ½ cup melted butter

  • 2 eggs

  • 3 cups milk

  • 1 teaspoon vanilla extract

  • 3 cups persimmon pulp

  • Whipped topping, optional

Directions

  1. Preheat oven to 325 degrees.

  2. In a large mixing bowl, combine sugars, flour, salt, baking soda and cinnamon.

  3. Stir in melted butter, eggs, milk, vanilla and persimmon pulp. Using a stand or hand mixer, mix until smooth.

  4. Pour into a greased 9 x 13-inch casserole dish. 

  5. Bake for about an hour, or until a toothpick comes out clean. Cool before serving.

  6. Serve with whipped topping, if you’d like.

Finding & Prepping Persimmons for Baking

So you want to make persimmon pudding. Or bread. Or cookies. How do you track down and prep those glowing orange fruits? There are several varieties, each with it's own prep requirements. Read our quick guide, including a video on preparing pulp for baking.

Get the guide

Recipe courtesy of

Marie H. Reid, Hudson, a member of Blue Ridge Energy

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Comments (1)

  • My family has enjoyed persimmon pudding using native persimmons my entire life (I'm 66). I was given a tip for processing the pulp about 10 years ago that became a life changer for my mom and myself. Use a pack of NEW knee-high hose. Rinse the hose in cool water and place one inside an extra large beverage tumbler with the top of the hose wrapped over the outside. Take your gathered ripe persimmons and rinse in a colander. No need to remove the caps if they are still on the persimmons. Fill the tumbler up to the top with persimmons. Remove the hose from the tumbler and twist the top (or knot) closed. Begin squeezing the hose over a large bowl. The pulp will come through, leaving the seeds and skin inside the hose. I just throw the hose away and replace with another for the next batch. It makes getting the pump so easy! I just fill freezer containers with this pulp, leaving about 1/2-3/4" from the top, cover with a piece of wax paper, put the lid on, and freeze until needed.

    Donna Reynolds |
    December 10, 2020 |
    reply

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