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Persimmon Pudding

Persimmon Pudding

"Serve this rich cake-like dessert with either whipped cream or caramel sauce."
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1 h 15 m servings 538 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 110.1g
  • 36%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
  3. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
  4. Pour into baking pan and bake in preheated oven for 55 minutes. The pudding will rise but will fall when removed from oven.

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Read all reviews 34
  1. 42 Ratings

Most helpful positive review

This is the same recipe that has been in our family for 130 years -- with just one change. If you stir the pudding every 15 minutes while baking, you won't get a crusty top, and it will be less ...

Most helpful critical review

Made this for Christmas. It took closer to 2 hrs to be close to done. reduced the sugar to 2 cups and it was still too sweet. Would try something else to do with the persimmons.

Most helpful
Most positive
Least positive

This is the same recipe that has been in our family for 130 years -- with just one change. If you stir the pudding every 15 minutes while baking, you won't get a crusty top, and it will be less ...

This recipe calls for too much sugar. The results were good but too sweet. I would cut back a full cup of sugar when making it next time.

I followed the other reviewers advice on the following items: stirred the pudding every 15 minutes while baking, and added more vanilla/cinammon. Be advised, when i put this in the pan to go in...

This is an unusual dessert--people look at it with doubt in their eyes, but once they taste it they are converted. Of course, the butter sauce (follows) is a key part--cut the pudding into squar...

I have never made anything with persimmons before, but was anxious to try. This was AMAZING. I listened to the reviews and left out a cup of sugar, plus i substituted 1/2 cup of sugar for 1/2 ...

always get compliments for this pudding when I bring it to carry in dinners. I use a bit more vanilla and cinnamon than it calls for. Wonderful texture and taste.

This was an extraordinarily delicious recipe. The texture of the pudding does resemble more of a bread pudding, but I found this to be phenomenal and wouldn't change it if I could. I cut back th...

I cut the sugar by 1/2 c. Stir twice in 15 minute intervals. I might add a dash of nutmeg next time. This is great with ice cream or whipped cream. Additional note: I have made this 3 times no...

Very tasty and simple. I used 2 cups of milk and 2 cups of sugar and threw in some more spices and two aging nectarines. The final product has a great texture and good, rich taste, but it is t...

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