American Persimmon Pudding

November 08, 2016

About this recipe

For Thanksgiving, serve a homespun dessert that honors our heritage and provides an opportunity to explore its history and its whereabouts — you may have to track down wild persimmons, literally, since they’re not typically found in supermarkets. We did spot fruits at Grimal Grove in Big Pine Key, and they are at Date & Thyme in Key West.


Butter a 9x9x2-inch baking pan and set aside. Melt butter and set aside. Stir together flour, baking powder, salt and cinnamon into a large bowl. Add persimmon pulp, sugar, egg, buttermilk, cream and vanilla and combine well. Stir in melted butter. Pour mixture into baking pan and bake at 350 degrees for 1 hour. Cool on a rack. Serve cold with whipped cream flavored with brandy or vanilla ice cream.


  • ¼ cup butter
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup persimmon pulp
  • 1 cup granulated sugar
  • 1 egg, beaten
  • ½ cup buttermilk
  • ½ cup light cream
  • 1½ teaspoons vanilla
  • Whipped cream (optional)
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