Mitchell Persimmon Pudding
This sweet dish uses fresh persimmon pulp, cinnamon and buttermilk to make a fall favorite, persimmon pudding.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Recipe Created By: Farm Flavor
Featured In: Tennessee Home & Farm
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Recipe Created By: Farm Flavor
Featured In: Tennessee Home & Farm
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup persimmon pulp
- 1 egg
- 1 stick butter
- 1 cup sugar
- ½ teaspoon cinnamon
- ¼ cup blackberry wine*
- ¾ cup buttermilk
*Can substitute an additional ¼ cup buttermilk for the wine.
Instructions
- Preheat oven to 325 degrees.
- Sift flour, baking powder, baking soda and salt in a bowl.
- Combine the persimmon pulp, egg, butter, sugar and cinnamon in a separate bowl.
- Add some of the flour mixture to the persimmon mixture and then add some of the buttermilk. Continue to alternate until all the ingredients are combined, stirring well after each addition. Add the wine and stir to mix
- Pour mixture into a greased and floured baking dish or aluminum pan, and bake for 1 hour.
- Serve warm from the oven with ice cream.
Tips & Notes
Reduce baking time if batter is less than ??-inch deep. Increase batter depth in pan to produce a more pudding-like product.
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4 Comments
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[…] Remember Jerry Lehman, who worked so hard in his lifetime to create commercially viable persimmons? He shared his family recipe for persimmon pudding over at Farm Flavor. […]
[…] Keep in mind Jerry Lehman, who labored so arduous in his lifetime to create commercially viable persimmons? He shared his household recipe for persimmon pudding over at Farm Taste. […]
[…] Keep in mind Jerry Lehman, who labored so exhausting in his lifetime to create commercially viable persimmons? He shared his household recipe for persimmon pudding over at Farm Taste. […]
There are two persimmon trees close to my property. One is next to a black walnut tree and both are perilously close to a busy road.
I go there every year and pick the persimmons. I tried picking up the black walnuts but found they are mostly shell and too time-consuming to get any good amount of walnut meat, but the persimmons are plentiful every year. I live in west Indiana close to Indianapolis. I have an old Jackson County Indiana recipe that I inherited from my grandmother. This year I’m trying your recipe. Keep up the fight for persimmons!