Mitchell Persimmon Pudding Recipe
This sweet dish uses fresh persimmon pulp, cinnamon and buttermilk to make a fall favorite, persimmon pudding.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Difficulty Rating: Easy

  • Recipe From: My Indiana Home


  1. Preheat oven to 325 degrees.
  2. Sift flour, baking powder, baking soda and salt in a bowl.
  3. Combine the persimmon pulp, egg, butter, sugar and cinnamon in a separate bowl.
  4. Add some of the flour mixture to the persimmon mixture and then add some of the buttermilk. Continue to alternate until all the ingredients are combined, stirring well after each addition. Add the wine and stir to mix
  5. Pour mixture into a greased and floured baking dish or aluminum pan, and bake for 1 hour.
  6. Serve warm from the oven with ice cream.

Tips & Notes

Reduce baking time if batter is less than ¾-inch deep. Increase batter depth in pan to produce a more pudding-like product.


  1. I make persimmon pudding, but it turns dark in places, like it oxidizes like an apple or banana- what am I doing wrong??? Thanks Karen


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