The horses in my parents’ field were getting sick from eating too many persimmons, so my mom brought a huge bowl of them to me this fall. They will be made into persimmon pudding this year, minus the twigs.

I can still imagine my 80-lb Great Aunt Alice making her famous persimmon pudding, a family favorite. Although it’s delicious, I’m going to experiment with a combination of coconut sugar and monk fruit extract for the sweetener to reduce the glycemic load.  

Here it is, Alice’s Persimmon Pudding recipe:

• 2 cups sugar
• 2 cups persimmon pulp
• 2 eggs
• 1 teaspoon baking soda
• 1-1/2 cup buttermilk
• 1-1/2 cup flour
• 1-1/8 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon (or more to taste)
• 1 teaspoon vanilla
• 1/4 cup heavy cream
• 2 tablespoons butter

Combine the sugar and pulp; add eggs, and beat well.

Add baking soda to buttermilk, stir until it quits foaming. Add to persimmons.

Sift flour, salt, baking powder, cinnamon. Add to persimmons, beat well.

Stir in vanilla and cream.

Melt butter in 9×13″ pan. Pour butter into pudding and mix. Bake at 350˚ for 45 minutes. Cover with brown sugar sauce.

Brown Sugar Sauce

• 1 cup brown sugar
• 1 tablespoon cornstarch
• 4 tablespoons butter
• 1-1/2 cup hot water
• 1 teaspoon vanilla

Cook over medium heat until thickens. Add vanilla, stir.

Take me back to the blog! »