Persimmon Pudding

Sticky Date Pudding:  Photo by Sharon Apted via Public Domain

For an old-fashioned New Year’s desert, how about Persimmon Pudding?  It’s easy, delicious, and beautiful.  The persimmons must be ripe, feeling very much like a water balloon.  Pull off the tough leathery skin, cut out the core, and cut into chunks.  Put the chunks in a blender to turn them into pulp, and you’re ready to go!

1 cup sugar
1 cup flour
1 teaspoon soda
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup persimmon pulp
1/4 cup milk
1 tablespoon melted butter
1-2 cups of chopped nuts (walnuts or pecans)


  1. Sift dry ingredients.
  2. Mix vanilla, egg, persimmon, milk, and melted butter.
  3. Stir liquid into dry ingredients, and beat well.
  4. Bake 40-60 minutes at 350 degrees, covered.
  5. Remove cover when done.

Serves 6-8.

My mom served the pudding with a warm lemon sauce, but I prefer to serve it with cold whipped cream.

Photo Credit:  Pudding:  Photo by Sharon Apted via Public Domain
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5 Responses to Persimmon Pudding

  1. Fatmawaty says:

    Look delicious! Yummy!😊
    Thank you so much for sharing the recipe, Sister!

    Liked by 2 people

    • Sandie says:

      My pleasure! Have a Happy New Year!

      Liked by 1 person

      • Fatmawaty says:

        Happy New Year, Sis! :)


  2. A writer from the East says:

    Oh yummy, can I substitute flour for gluten free flours like almond, coconut etc? I would love to try this in my holidays for sure :)

    Liked by 1 person

  3. Sandie says:

    I imagine that would taste yummy, although I don’t have much experience with nut flours. The pudding with regular flour is rather heavy, as puddings of this type generally are–I don’t know how a nut flour would change the texture. Let me know, if you try it! I’d be curious to see how it works!

    Liked by 1 person


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