Blue Ribbon Persimmon Pudding

Blue Ribbon Persimmon Pudding

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Bryson Hatfield


Here in the south, we know it is not Fall until we've had at least one piece of warm-out-of the-oven Persimmon Pudding.

Alot of people in our area make Persimmon Pudding, including myself, and we all make it our own special way.

Some of us use vanilla and cinnamon, while others use cocoa, sweet potatoes, pineapple, coconut or raisins.

Come on and give it a try. We're all certain you'll be pleased.


★★★★★ 1 vote


  • 2 1/2 c
  • 3 large
  • 2 c
    all-purpose flour
  • 1 c
  • 1 tsp
  • 1 stick
    margarine, melted
  • 1 pt
    persimmon pulp (usually 1 1/2 to 2 cups)
  • ·
    pure vanilla extract
  • ·

How to Make Blue Ribbon Persimmon Pudding


  1. Combine sugar, eggs, flour, buttermilk, soda, margarine, persimmon pulp; mix until well mixed. Add your desired amount of pure vanilla extract and cinnamon. I normally use 2 teaspoons vanilla and 1 teaspoon cinnamon.
  2. Pour into a greased 13 x 9 x 2 inch dish. Bake at 300 degrees for 1 hour, or until golden brown. Test with toothpick, when it's stuck 3 inches from center and comes out clean, your pudding is done.
  3. Let cool until warm and slice out you a piece. Add whipped cream and prepare for a taste of Southern Heaven!

Printable Recipe Card

About Blue Ribbon Persimmon Pudding

Course/Dish: Puddings

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