A baked pudding of native persimmon pulp, a fall specialty of southern Indiana and the town of Mitchell. Serve it with hot coffee.
Indiana Persimmon Pudding
Dessert
Custards puddings creams
Vanilla: Extract
Easy
Your note
Edit
A dense, spiced, caramel-colored baked pudding with a slightly crisp edge, served warm with whipped cream or ice cream. Makes 16 squares in about 1 hr 45 min.
Prep
20 min
Cook
55 min
Cooling
30 min
Total
1 hr 45 min
Yield
16 squares
Ingredients
Adjust yield
squares
Scales from a half to a double batch; give a bigger batch a little more time.
- 2 cups (480 g)persimmon pulp, ripe native or Hachiya, sieved
- 1 ½ cups (190 g)all-purpose flour
- ¾ cup (150 g)sugar
- ½ cup (100 g)brown sugar
- 1 tspbaking powder
- 1 tspbaking soda
- ½ tspground cinnamon
- 1 pinchsalt
- 1 ½ cups (360 ml)buttermilk
- 3 (150 g)eggs
- ¼ cup (60 g)melted butter
- 1 tspvanilla extract
- ½ cup (120 ml)whipped cream
Fresh ingredient guides
Baking tools for this recipe
Instructions
- Heat the oven to 325 F (160 C) and butter a 9 by 13-inch pan.
- Whisk the flour, sugars, baking powder, baking soda, cinnamon and salt.
- In another bowl, mix the persimmon pulp, buttermilk, eggs, butter and vanilla.
- Stir the wet ingredients into the dry until just combined.
- Pour into the pan and bake 45 to 55 minutes, until the edges pull away and the center is firm.
- Cool 15 minutes and serve warm in squares with whipped cream.
Tips
- Pulp from fully soft fruit only; unripe persimmon is astringent.
- Frozen pulp works year-round.
- The center sets as it cools.
- Bake until the pudding reaches 160 F (71 C) because it contains eggs.
Made this?
Log it to keep your bakes, ratings and notes together in My Kitchen.
Be the first to share one.
How did it turn out?
Recipe FAQ
How long does it take to make indiana persimmon pudding?
Plan on 20 minutes of prep and 55 minutes of cooking, plus 30 minutes to chill. The recipe makes 16 squares.
How should I store indiana persimmon pudding?
Refrigerate covered up to 4 days; reheat before serving.
Can I make indiana persimmon pudding ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 16 servings this recipe makes.
180
Calories / serving
4.7g
Fat
31.8g
Carbs
3.4g
Protein
20.6g
Sugar
Whole recipe (16 servings): ~2880 cal · 75g fat · 509g carbs · 54g protein · 330g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
Browse available VanillaGoods products below. Check each product's origin and form against the ingredient list; these recommendations do not change the recipe's quantities or preparation method.
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment