Indiana Persimmon Pudding
A dense, moist, spiced pudding-cake made from wild American persimmon pulp, served warm with whipped cream. It is a fall staple across southern Indiana.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Food mill
- •9x13-inch baking dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 12
- carbs
- 48
- protein
- 4
- calories
- 320
Instructions
- 1
Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter.
- 2
Whisk the flour, baking soda, cinnamon, and nutmeg together in a bowl.
- 3
Beat the sugar and eggs in a separate large bowl until pale in color.
- 4
Stir in the persimmon pulp, milk, melted butter, and vanilla.
- 5
Gently mix the dry ingredients into the wet mixture until just combined.
- 6
Pour the batter into the prepared baking dish.
- 7
Bake for 50-60 minutes. The center should stay moist, and a knife inserted should come out mostly clean.
- 8
Let it cool slightly. Serve the pudding warm with whipped cream.
Chef's tips
Use only fully ripe, soft wild persimmons pushed through a food mill to remove seeds and skins, since underripe persimmons taste bitter and chalky.
Storage
Cover and refrigerate up to 5 days.
Reheating
Warm individual servings in the microwave for 20-30 seconds.
Common mistakes to avoid
- •Using unripe persimmons, which makes the pudding bitter and mouth-puckering.
- •Overbaking the pudding, which dries out the soft, custardy center.
Serving suggestions
Cooked Indiana Persimmon Pudding?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Indiana
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
