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Nov 192013

Grandma Barrows Persimmon Pudding

I told you yesterday that Kenny and I had to run to Lake City earlier than expected on Saturday, therefore cutting my day short for getting in a post. Well, daughter Shawnee who lives in Indiana sent down some fresh persimmon pulp from the tree in her yard and some recipes to go along with them including this one which has been in her husband’s family for years. Her in-laws make the trek to Florida every winter and were kind enough to meet us on their way to their destination south of here, just to deliver the goodies! As I had never had persimmons before I was anxious to try one of the recipes she sent and yesterday being a rainy day, it was perfect for doing just that!

Kenny likes it with a scoop of our homemade vanilla ice cream..

Kenny likes it with a scoop of our homemade vanilla ice cream..


5.0 from 1 reviews
Grandma Barrows Persimmon Pudding
  • 2 cups persimmon pulp
  • 2 cups sugar
  • 2 eggs
  • 1 cup flour
  • 1-1/2 teas baking powder
  • 1 cup milk
  • 1 stick butter (margarine)
  1. Mix together the pulp, sugar and eggs.
  2. Add flour and baking powder alternately with the milk, beating after each addition.
  3. Melt butter in a 9 x 13 inch pan in the oven.
  4. Pour melted butter into mixture and stir to combine.
  5. Pour mixture into pan and bake at 350 degrees for 45 minutes.


I found this one a little sweet for my taste but husband loved it served up with some of our homemade vanilla ice cream………Would make a nice change of dessert for Thanksgiving………..Enjoy and thanks Shawnee…………..

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  2 Responses to “Grandma Barrows Persimmon Pudding”

Comments (2)
  1. Bonnie, I have a couple more recipes daughter sent that I will be posting in the future, let me know how your experiments go……Thanks for the comment, Regina

  2. So good to have a simple and delicious recipe for persimmon! With the International market across the street, there are several fruits like this with which I’d like to experiment.

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