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Marcille's No-Cook Persimmon Pudding

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The No-Cook Persimmon Pudding recipe below is from Marcille Rose Dobbins, Louisville, KY.  It is used here by permission of the author (2009).

Marcille's No-Cook Persimmon Pudding (click here for recipe with metric measurements)

Ingredients:

1 Cup persimmon pulp
2 Cups graham cracker crumbs
1 Cup sugar
1 Cup chopped nuts
12 marshmallows, cut fine

Mix all ingredients together thoroughly and shape into a roll. Wrap in foil or plastic wrap and refrigerate 12 hours or longer. Slice and serve with whipped cream.  Recipe by Marcille Rose Dobbins, Louisville, KY.  Marcille also had this recipe printed in:

Cooper, Dorothea C., Ed.  1985.  Kentucky Hospitality: A 200-Year Tradition, 3rd printing.  The Kentucky Federation of Women's Clubs: Louisville, KY.  312 pages.


Persimmon Pudding (metric measurements)

Ingredients:

475 mLpersimmon pulp
150 g graham cracker crumbs
200 g sugar
150 g chopped nuts
12 marshmallows, cut fine

Mix all ingredients together thoroughly and shape into a roll. Wrap in foil or plastic wrap and refrigerate 12 hours or longer. Slice and serve with whipped cream.  Recipe by Marcille Rose Dobbins, Louisville, KY.  Marcille also had this recipe printed in:

Cooper, Dorothea C., Ed.  1985.  Kentucky Hospitality: A 200-Year Tradition, 3rd printing.  The Kentucky Federation of Women's Clubs: Louisville, KY.  312 pages.