Nonnie's Persimmon Pudding Recipe -
Nonnie's Persimmon Pudding Recipe
  • READY IN 2 hr

Nonnie's Persimmon Pudding

Recipe by  

"My husband's grandmother, Nonnie, used to make her really unique version of Persimmon Pudding every Thanksgiving. When she wasn't able to make it anymore, my husband asked if I would take over. I did, and am now required to bring this to every fall family gathering! You can serve this warm or let it cool - my family loves it both ways."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    2 hrs


  1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan lightly with nonstick spray; set aside.
  2. Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
  3. Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan.
  4. Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
  5. Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
  6. Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.
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Reviews More Reviews

Oct 19, 2009

I love persimmon pudding and have been eating it since I was a little shaver. Whether that makes me a conisuer or not I don't know but this is the best I have ever made. Also took some to where I bank and the girls there said it was the best they had ever had. Only thing I might change is mixing half the sauce-I think that would be perfect.

Nov 28, 2008

This pudding is dense and sweet, and the persimmons provide more of a light floral perfume than a distinct flavor. We really enjoyed it. This was the first taste of persimmons for most of us.


14 Ratings

Dec 04, 2009

Wonderful! Every Holiday we try at least 1 new recipe. This was by far the biggest hit! When my store got in Persimmons, everyone ask me what they were used for. Of course I searched allrecipes and found this one to be most interesting. It really show cased the flavor of persimmons. The texture was perfect, the flavors unique. So easy to make. Not sure about the sauce. I used Wondra rather than all purpose flour and it turned out gel-like. (cooked too long?) We liked it anyway. Nonnie's Persimmon Pudding will be on our menu from now on. Thank you so much!

Dec 15, 2009

I will make this recipe again. It was easy to make and a great way to use the Hachiya persimmons we had that were getting mushy.

Oct 31, 2011

This is the very same recipe my grandmother from Mitchell used each year w/o buttermilk- whole milk will work.

Oct 02, 2011

I used sweetened condensed milk instead of heavy cream cause I didn't have any. And while cutting the recipe in half I forgot to cut the amount of sweetened milk in half. OOPS... While the pudding came out good, it came out very sweet. The topping was good, but even I'd followed the recipe exactly, I think I'd cut the topping in half.

Nov 22, 2011

This was a first for our family as we had never seen nor tasted a persimmon! The recipe turned out well, but is too sweet for our taste. I will serve it with a choice of toppings: real whipping cream or lemon curd.

Nov 04, 2011

It was wonderful, just the way it is, I wouldn't change anything.


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  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 66.8 g
  • 22%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 209 mg
  • 8%

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

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