Sandra's Persimmon Pudding Recipe -

Sandra's Persimmon Pudding

Recipe by  

"A rich pudding that's more like a cake. Serve it with fresh whipped cream."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
  3. Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2004

Rich, dense, spicy/sweet, moist - mixed up and in the oven in probably under 5 minutes. This could not have been simpler. I have never eaten anything with persimmons before, but I am a confirmed fan now! And my house smelled oh-so-yummy.

Most Helpful Critical Review
Jan 10, 2004

This is probably a very good recipe, but I made a grave tactical error: Do NOT put this in a loaf pan. I wanted to give this as a gift, and a 9x13 pan just isn't a size appropriate for gift giving. I used a regular-sized loaf pan. I also added 1/4 c. of golden raisins because persimmon pud just isn't right without them. What a mistake!!! I baked it more than twice the directions at a slightly higher temp, and it never set in the center, when i turned it out, I got a lumpy, goopy glob. The crust was delicious, but this recipe isn't something that can be converted without adding extra eggs and more flour to bind it. I'd try it again, but not for gifts, and certainly never in a loaf pan.


15 Ratings

Jan 10, 2004

When I said I was bringing persimmon pudding to Thanksgiving dinner, everyone was very skeptical. However, after trying this dish, everyone was a fan. The only recommendation I would make would be to use a smaller pan because my pudding ended up very thin. Perhaps with a smaller pan the slices would be thicker.

Jan 10, 2004

Really great recipe- I added some Grand Marnier to the whipping cream for a little kick, then tried it seperately with a high-end vanilla ice cream. My husband and 23 year old daughter had a noisy race to the kitchen when I mentioned there was one serving left....

Nov 11, 2009

This recipe is delicious and apparently fairly forgiving. I had 3 persimmons, so that's what I used, I did not measure them, I just peeled them and stuck them in the blender...I also used 1 cup of sweetened condensed milk and 1/4 of skim milk instead of the 1 1/4 c milk it called for...then I added a dash of ground cloves and a dash of pumpkin pie spice. I baked it in a glass pie dish for 40 minutes and it is absolutely delicious and set up perfectly. I like it a little thicker, so the pie dish worked beautifully for my taste. I was not expecting such wonderful results since I so loosely followed the directions. It was a little lighter in color than I remember my grandmothers being, but it was also fluffier - I'm not sure that's the right word because persimmon pudding is by no means fluffy, but regardless, I really like it and I can't wait for my husband to get home and try it. Thank you so much for sharing your wonderful recipe - I will make it again and again! (I also like the fact that there is no liquor in this recipe. Don't get me wrong, I like a good stiff drink, but I don't like alcohol in my food, particularly in my desserts, I think it ruins the flavor of the fruit or chocolate or whatever it's being blended with so thanks again!)

Jan 13, 2010

Very thin, sweet, and a lot of work for not a very good product. I think I'll make persimmon bread next time I have them laying around.

Jan 10, 2004

Great recipe. Very, very simple to make. I used an 11 X 7 dish and added a dash of ground cloves. Everyone who has tried it has loved it.

Nov 02, 2009

Good recipe. I baked mine in a 11 x 7 for 30 minutes and it came out fine; very moist and tender.


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  • Calories
  • 589 kcal
  • 29%
  • Carbohydrates
  • 110.2 g
  • 36%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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