Harriet Davis's Indiana Persimmon Pudding

Name: Harriet Davis's Indiana Persimmon Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 cups buttermilk; 1 teaspoon baking soda; 1.5 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon ground cinnamon; 0.125 teaspoon salt; 2 cups persimmon pulp; 2 cups white sugar; 2 eggs, well beaten; 0.25 cup heavy whipping cream; 0.25 cup butter, melted

4.7

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This Indian persimmon pudding is my grandmother's recipe, which she made each Thanksgiving when I was growing up. She was a native Hoosier and resided in Orleans, IN, for many years. Although she is not a huge fan of cooking, this is one recipe she made very well, and it is always one that makes me remember her fondly. Serve chilled and top with whipped cream.

Submitted by Amy

Updated on March 6, 2025

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

12

Yield:

1 (9x13-inch) baking dish

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Ingredients

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Original recipe (1X) yields 12 servings

1 ½ cups buttermilk
1 teaspoon baking soda
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 cups persimmon pulp
2 cups white sugar
2 large eggs, well beaten
¼ cup heavy whipping cream
¼ cup butter, melted

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Combine buttermilk and baking soda in a medium bowl.
Combine flour, baking powder, cinnamon, and salt in a separate bowl.
Mix together persimmon pulp and sugar in a large bowl until well combined. Mix in beaten eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter until incorporated. Pour batter into a 9x13-inch baking dish.
Bake in the preheated oven until edges pull away from the sides of the dish and cracks begin to appear in the center, 25 to 30 minutes. Chill in the refrigerator until serving.

Cook's Note:

The pudding will be a light caramel color at first but will darken after cooling.

Nutrition Facts (per serving)

311	Calories
7g	Fat
60g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 311
% Daily Value *
Total Fat 7g	9%
Saturated Fat 4g	20%
Cholesterol 49mg	16%
Sodium 243mg	11%
Total Carbohydrate 60g	22%
Dietary Fiber 1g	4%
Total Sugars 35g
Protein 4g	8%
Vitamin C 26mg	29%
Calcium 81mg	6%
Iron 2mg	11%
Potassium 202mg	4%

* 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.

Harriet Davis's Indiana Persimmon Pudding

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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