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Baked Persimmon Pudding


This baked persimmon pudding is served warm with whipped cream or your favorite dessert sauce.

Cook Time: 55 minutes

Total Time: 55 minutes


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 1 cup persimmon pulp (see below)
  • 2 eggs, beaten
  • 1 cup milk
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons butter or margarine, softened


Sift together flour, salt, baking soda, and sugar. Add persimmon pulp to the flour mixture along with beaten eggs, milk, lemon rind and butter. Mix well. Turn batter into a well-greased and floured 8x8x2-inch square baking dish. Bake at 350° for 45 to 55 minutes, or until pudding is done. Serve warm with whipped cream or sauce.
Persimmon pudding serves 6. To make persimmon pulp: Choose soft ripe fruit with a transparent skin. Peel and strain the pulp or mash, removing the seeds. Add 1 1/2 teaspoons of lemon juice to each cup of persimmon pulp to prevent discoloration if it is not to be used right away.

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