VegetarianSouthern Illinois Heritage cuisine Desserts

Southern Illinois Persimmon Pudding

Name: Southern Illinois Persimmon Pudding
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Southern Illinois Heritage
Ingredients: 2 cups Wild persimmon pulp; 1.5 cups Sugar; 1.5 cups All-purpose flour; 1 tsp Baking soda; 1 tsp Ground cinnamon; 0.5 tsp Ground nutmeg; 2 cups Whole milk; 2 count Eggs; 0.5 cup Butter, melted

A dense, spiced baked pudding made from wild American persimmon pulp, a fall dessert tradition in the persimmon-growing region of southern Illinois.

🇺🇸United States· Illinois

Prep: 25 min
Cook: 60 min
Total: 85 min
Servings: 8
Difficulty: Medium
Calories: 310 kcal

Equipment

•Baking dish
•Food mill

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 12
carbs: 48
protein: 4
calories: 310

Instructions

1
Press ripe, frost-softened persimmons through a food mill to remove the seeds and skins. Collect the smooth pulp.
2
Whisk the persimmon pulp, sugar, and eggs together until well mixed.
3
Sift the flour, baking soda, cinnamon, and nutmeg together. Gently stir them into the persimmon mixture.
4
Stir in the melted butter and milk. Mix until the batter is smooth and pourable.
5
Pour the batter into a well-greased baking dish.
6
Bake at 325°F for 55-65 minutes. Take it out when the center is just set and turns a deep mahogany color.
7
Let the pudding cool to room temperature. It will firm up into a dense, fudgy texture as it sits.
8
Slice the pudding and serve with whipped cream.

Chef's tips

Use only fully ripe, almost mushy persimmons because unripe fruit will taste dry and bitter. The pudding keeps setting as it cools, so do not overbake.