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Persimmon/Date Pudding

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Persimmon/Date Pudding (click here for recipe with metric measurements)  

This family recipe was sent in by Becky Hankins of French Lick, Indiana.  She can also be found on the "sources" page.

Ingredients:

1 1/4 Cups sifted flour
1 1/2 teaspoon baking soda
1 1/2
teaspoon baking powder
1/2
teaspoon salt
1 Cups sugar
1/2 
Cups soft bread crumbs
Cup persimmon pulp
Cup dates
Cup walnuts
teaspoon vanilla
1 1/2 Tablespoon melted butter
1/2 
Cups milk
 
Sift together flour, soda, baking powder, salt and sugar. Add remaining ingredients. Mix well. 

Line an 8.5 x 4.5 x 2.5 inch loaf pan with brown paper and grease. Spoon in pudding mixture. 

Bake in moderate oven at 
350 °F for 1 1/2 hours.

Serve hot or cold with hard sauce, ice cream or whipped cream. Makes 10 - 12 servings. 

Pudding keeps 2 or 3 weeks in refrigerator or wrap and freeze.


Becky's Best Persimmon Pudding (metric measurements)

Ingredients:

150 g sifted flour
7.5 g baking soda
7.5 g baking powder
2.5 g salt
200 g sugar
60 g soft bread crumbs
240 ml persimmon pulp
150 g dates
150 g walnuts
5 ml vanilla
22.5 g melted butter
120 ml milk
 
Sift together flour, soda, baking powder, salt and sugar. Add remaining ingredients. Mix well. 

Line an 8.5 x 4.5 x 2.5 inch loaf pan with brown paper and grease. Spoon in pudding mixture. 

Bake in moderate oven at
177 °C for 1 1/2 hours.

Serve hot or cold with hard sauce, ice cream or whipped cream. Makes 10 - 12 servings. 

Pudding keeps 2 or 3 weeks in refrigerator or wrap and freeze.