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Persimmon Pudding #006

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Persimmon Pudding #006 (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 quart persimmon pulp
1/2 gallon milk
quart flour
1   Cup sugar
1 teaspoon salt
1   t
easpoon baking soda
3 large eggs, beaten

Mix all ingredients. Place in greased pan.

Bake at 300-325 F.  Watch baking and slowly stir from time to time when a crust forms.

This pudding will be dark in color when done.



Persimmon Pudding #006 (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:


950 ml persimmon pulp
1.9 L milk
480 g
flour
200 g sugar
5 ml salt
5 ml baking
soda
3 large eggs, beaten

Mix all ingredients. Place in greased pan.

Bake at 149-163 C.  Watch baking and slowly stir from time to time when a crust forms.

This pudding will be dark in color when done.




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.