Traditional Indiana Persimmon Pudding

This persimmon pudding is baked in the oven, not steamed. This recipe has been handed down in our family since 1850.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 278 Calories

Ingredients

• 2 eggs
• 1 cup white sugar
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon butter
• 6 cups milk
• 2 cups persimmon pulp

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.

Step 3

Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.