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Persimmon Pudding #005

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Persimmon Pudding #005 (click here for recipe with metric measurements)  

This persimmon pudding recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:
  
1 Cup persimmon pulp
1 C
up sugar    
1 teaspoon cinnamon
1/4 t
easpoon salt
1 t
easpoon soda
1 C
up flour
1 C
up sour milk
1/4 C
up sweet milk 
1/2 C
up oil
2 eggs beaten

Combine all ingredients.   Pour into 8x12 inch pan that has been greased and floured.

Bake 1 hour at 275 F.  Serve with whipped topping.



Persimmon Pudding #005 (metric measurements)

This persimmon pudding recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:


240 ml persimmon pulp
200 g
sugar    
5 ml cinnamon
1.25 ml
salt
5 ml
soda
120 g
flour
240 ml
sour milk
60 ml
sweet milk 
120 ml
oil
2 eggs beaten

Combine all ingredients.   Pour into 33x23x5 cm (3 L) pan that has been greased and floured.

Bake 1 hour at 135 C.  Serve with whipped topping.




persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA) for their permission (granted October 2007) to run this recipe here.  It was originally printed in their 1995 "Indiana Nutgrower's Cookbook" which went through three printings.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.