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Persimmon Pudding

Categories: Cakes, Pudding

Submitted by: Recipe submitted by Stacy Walker - The Backroad Life

Persimmon is in season here in Indiana in the fall months. Persimmon are grown in the southern part of Indiana. There is even a Persimmon Festival in September. Persimmon pudding is a favorite old fashioned dessert for the fall and winter months.


  • 1 c. granulated sugar
  • 1/2 c. butter softened
  • 1 tsp. salt
  • 3 eggs
  • 2 1/2 c. whole milk
  • 1 1/2 c. all-purpose flour
  • 2 1/2 tsp. Clabber Girl Baking Powder
  • 1 pt. persimmon purée


Combine all ingredients into a large mixing bowl and mix with a handheld mixer until mixed well. Pour mixture into a 9x13-inch baking pan and bake for 50 minutes at 350° F. Stick a butter knife or toothpick in the center at the end of the 50 minutes to check if the pudding is baked all the way through. Bake a little longer if it's not. Cool to somewhat warm before serving. Top it off with cool whip before serving. Serve it in cut out squares or dolloped in a bowl.

Recipe submitted by Stacy Walker - The Backroad Life