Lawrence County Persimmon Festival Persimmon Pudding

A past Mitchell Persimmon Festival recipe contest winner, this old-fashioned persimmon pudding is a fairly representative example of the classic Southern Indiana preparation. This traditional Hoosier dessert is best served warm, cut into squares and topped with a scoop of vanilla ice cream or a spoonful of whipped cream.

September 15, 2012

Ingredients

  • 2 cups Indiana persimmon pulp
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 1 teaspoon baking soda
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 1/2 teaspoon vanilla

Instructions

1. Mix persimmon pulp, sugar and eggs, then add buttermilk with baking soda stirred in. Sift flour, salt, cinnamon and baking powder and add to wet ingredients.

2. Mix in the butter, milk and vanilla.

3. Pour mixture into a greased 9- by 13-inch baking dish. Bake at 325° for 45 minutes to 1 hour.

Recipe from the Lawrence County Tourism Commission

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Ingredients

  • 2 cups Indiana persimmon pulp
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 1 teaspoon baking soda
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
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