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Persimmon Pudding Recipe

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This recipe for Persimmon Pudding, by , is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Zotterelli


3 T. butter
1½ c. sugar
5 tsp. vanilla (or 3 tsp. vanilla, 2 T. brandy, and 2 T. lemon juice)
2 eggs
1½ c. persimmon pulp (can substitute applesauce)
¼ c. milk
2¼ c. . sifted flour
2½ tsp baking soda
1 tsp. salt
1 tsp. cinnamon
¼ tsp nutmeg
3 tsp. lemon peel
1 c. raisins
1 c. chopped walnuts

Cream butter, beat in sugar and vanilla (or vanilla, brandy, and lemon juice), add eggs one at a time, beating well after each addition. Stir in persimmon pulp and milk. Then add dry ingredients which have been mixed together. Add lemon peel, raisins and nuts, mixing well. Spoon into a well-greased 8 c. mold. Place on a trivet in a deep pot. Add boiling water to half-way up the mold. Cover the pot, bring to a boil, then reduce heat and simmer for 2 hours. DO NOT take lid off during cooking, or the pudding (cake) will fall. Remove mold from pot. Let pudding stand in mold for 20 mins. Turn out on rack and cool completely.
Mom had a note on her recipe that,”Persimmon Pudding is good served with Brandy Sauce, Lemon Sauce, or Creamy Sauce”, so I included those recipes in the cookbook.

Personal Notes:
Personal Notes:
Mom loved making these steamed Persimmon puddings at Christmas.




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