Picture of single persimmon on a branch - backlit

Bayou Bill's Persimmon Pudding

with My Mother's Vanilla Sauce

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Bayou Bill's Persimmon Pudding (click here for recipe with metric measurements)  

Bayou Bill writes, "the recipe for persimmon pudding was my grandmother's, my mother's and now mine".  Bill Scifres a.k.a. Bayou Bill is an Indiana author and woodsman.  He's written two books, wrote articles for the Indianapolis Star for 45 years, a website called Bayou Bill's All Outdoors, and writes a column entitled "All Outdoors" which runs in several newspapers within Indiana.  Bill's books include Bayou Bill's Best Stories and Indiana Outdoors, and he's currently (as of 2007) writing another book entitled Just Add Heat: Bayou Bill's Simple Little Cook Book.  This persimmon recipe is reprinted from Bill's book Indiana Outdoors with the author's permission (2007).  Bill is also a photographer and you can view some of his work here.  Pick up some of his books, go read the website, etc...Great stories!  I could talk to Bill all day if able (almost have <grin>)!!!

Ingredients:

2 Cups persimmon pulp
2 Cups sugar (granulated)
2 Cups milk
2 Cups flour
3/4 stick butter or margarine (6 Tablespoons)
1 teaspoon cinnamon

Directions:  Melt butter and stir into pulp. Stir in flour, sugar, cinnamon in that order and mix well. Pour into 9- by 13-inch cake pan and bake for one hour in 350 degree preheated oven. Serve with whipped cream or My Mother's Vanilla Sauce. This pudding may be cut into squares and eaten with the hands if one doesn't mind licking his fingers.


My  Mother's Vanilla Sauce (undoubtedly her mother's, too) by "Bayou Bill" Scifres

Ingredients:

(one-half) cup sugar
1 Tablespoon corn starch or flour
1 Cup boiling water
2 Tablespoons butter
1- (one and one-half) teaspoons vanilla extract
1 small pinch of salt
small amount of nutmeg (if you like)

Mix sugar and corn starch . . . Stir in boiling water gradually in small sauce pan . . . Stir constantly and cook at slow boil for five (5) minutes or until it thickens to desired consistency . .  . Stir in butter, vanilla and nutmeg . . . Serve hot over persimmon pudding.

Note: Lemon, orange, or other fruit juice may be used in place of vanilla to change the flavor.

Bayou Bill's Persimmon Pudding (metric measurements) 

Ingredients:

475 mL persimmon pulp
400 g sugar (granulated)
475 mL milk
240 g flour
90 g butter or margarine
5 mL cinnamon

Directions:  Melt butter and stir into pulp. Stir in flour, sugar, cinnamon in that order and mix well. Pour into 23 by 32.5 cm cake pan and bake for one hour in 350 degree preheated oven. Serve with whipped cream or My Mother's Vanilla Sauce. This pudding may be cut into squares and eaten with the hands if one doesn't mind licking his fingers.


My  Mother's Vanilla Sauce (undoubtedly her mother's, too) by "Bayou Bill" Scifres (metric conversion)

Ingredients:

100 g sugar
15 mL corn starch or flour
240 mL boiling water
30 g butter
7.5 mL vanilla extract
1 small pinch of salt
small amount of nutmeg (if you like)

Mix sugar and corn starch . . . Stir in boiling water gradually in small sauce pan . . . Stir constantly and cook at slow boil for five (5) minutes or until it thickens to desired consistency . .  . Stir in butter, vanilla and nutmeg . . . Serve hot over persimmon pudding.

Note: Lemon, orange, or other fruit juice may be used in place of vanilla to change the flavor.