Persimmon Pudding

Recipe from

Oxmoor House


2 eggs
1 cup persimmon pulp
1 cup sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch of salt
1 teaspoon baking soda
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans


Beat eggs until light and frothy in a large mixing bowl. Add persimmon and sugar, beating well. Combine flour, cinnamon, nutmeg, and salt; stir well. Add to egg mixture, beating well. Dissolve soda in buttermilk; add to pudding mixture. Stir in vanilla and pecans.

Pour batter into a wellgreased 1 1/2-quart pudding mold, and cover tightly with lid. Place mold on rack in a large kettle; add boiling water, filling kettle half full. Bring to a boil. Reduce heat; cover and simmer 2 hours.

Remove mold from kettle; remove lid from mold to allow steam to escape. Cool 10 minutes. Loosen pudding from sides of mold, and invert onto a serving dish. Serve warm with hard sauce.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note