Persimmon Pudding

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • ¼ pound butter, at room temperature
  • 1 cup sugar
  • 5 large persimmons
  • 2 eggs, beaten
  • ¼ cup sifted flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves or allspice
  • ¼ teaspoon salt, if desired
  • ¼ cup white cornmeal
  • cups milk
  • 1 cup grated raw sweet potato
  • 1 teaspoon vanilla


  • Preheat the oven to 350 degrees.
  • Work the butter and sugar together with a wooden spoon until creamy.
  • Force enough persimmons through a food mill to yield 3 cups of pulp.
  • Add the pulp to the butter and sugar along with the eggs, beating well.
  • Sift together the flour, baking powder, cinnamon, cloves or allspice, and salt. Stir in the cornmeal.
  • Add the dry ingredients alternately with the milk to the persimmon mixture. Add the sweet potatoes and vanilla.
  • Turn into a greased 2-quart casserole and bake 1 hour, stirring thoroughly four times as the mixture bakes.
  • Serve warm with whipped cream, if desired.