Grandma's Persimmon Pudding

My Grandma’s Persimmon Pudding is a vintage classic and southern style, beloved in our family. This caramelized and sweet soggy style of Persimmon Pudding is what we grew up eating in North Carolina and the added spices give this classic vintage recipe a kiss of fall. Easy to make with simple ingredients. Old-fashioned persimmon pudding recipe.

Print Recipe

Prep Time 5

Cook Time 50

Total Time 1 5

Course Dessert

Cuisine American

Calories 269.18 kcal

Ingredients

1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
3 eggs
2 cups persimmon pulp
2 1/2 cups buttermilk
1/2 cup butter melted and cooled

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Preheat oven to 325℉ / 162℃.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and all spices.
Next, add all other ingredients ( eggs, persimmon pulp, buttermilk, and melted butter)
Whisk together until smooth and creamy, about one minute. Batter color should be a very light orange.
Pour batter into a 9x13 baking dish and place on middle rack in center of preheated oven.
Bake for 50-60 minutes, or until color is light brown and edges are slightly pulled away from all sides. When checked with a wooden toothpick, it should come out wet, but with no batter attached.
Let pudding cool to warm and enjoy, or let cool completely, then store in refrigerator until ready to be served. Pudding should easily be cut into squares using a butter knife.

Nutrition

Calories: 269.18kcalCarbohydrates: 38.28gProtein: 5.36gFat: 10.98gSaturated Fat: 6.23gCholesterol: 66.75mgSodium: 373.77mgFiber: 0.67gSugar: 23.36g

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