Baked Persimmon Pudding

Baked Persimmon Pudding

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Lyn Starr


Grandma Marilyn couldn't wait for the persimmons to get ripe! As kids, we hated the thought of these "strange sounding things" and we might have to EAT one!!!


★★★★★ 1 vote

15 Min
55 Min


  • 1 c
    all purpose flour
  • 1/2 tsp
  • 1/2 tsp
    baking soda
  • 3/4 c
  • 1 c
    persimmon pulp (see below)
  • 2
    eggs, beaten
  • 1 c
  • 1/2 tsp
    grated lemon rind
  • 2 Tbsp
    butter, room temperature

How to Make Baked Persimmon Pudding


  1. preheat oven to 350.

    well-greased and floured 8x8x2" square pan.
  2. Choose soft ripe fruit with a transparent skin. Peel and strain the pulp. Add 1 1/2 teaspoons lemon juice to pulp.
  3. In a large mixing bowl, sift toghter dry ingredients. Add persimmon pulp, 2 beaten eggs, milk, lemon rind and butter. Mix well.
  4. Pour batter into pan. Bake 45 to 55 minutes or until done.
  5. Serve warm with whippwd cream.

Printable Recipe Card

About Baked Persimmon Pudding

Course/Dish: Sweet Breads
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #tea #Party #DESERT

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